Grain-Free Granola Protein Cookies (Vegan, Oil-Free)

Great big grain-free granola protein cookies that are also oil-free and vegan! Avocado takes the place of oil for these easy, nourishing treats. Enjoy them for breakfast, snacks or pre-workout fueling!

A theme has emerged in my breakfasts over the past few years, and I love it.

It is vegetables. For Breakfast. In convenient, portable, handheld form.

Today, it’s avocado, which I’ve blended into a scrumptious, filling, high protein cookie.

I wanted to create something similar to a soft granola bar, sans nuts (yes, you can pack in kids’ lunches, even if nuts are banned!) and exclusively sweetened with fruit.

I considered using avocado oil, as I recently purchased a new bottle, but ouch! Is it expensive! My gaze turned to the slightly over-ripe avocado in our fruit bowl, and my frugal inner child decided to give it a go in place of any added oil.

The avocado works like a dream. Kids, friends and skeptical partners will never guess that it is there.

Recipe Benefits

The benefits of these nutrient-packed grain-free granola protein cookies are impressive!

• High protein (almost 5 grams per cookie)
• Vegan (egg-free, oil-free)
• Grain-free
• Gluten-free
• Added sugar-free
• Oil-free (no coconut oil, vegetable oil, avocado oil, or butter)
• Nut-free
• High fiber (4.4. grams per cookie)
• Quick and easy to make
• No protein powder
• Paleo

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• mashed very ripe banana, (about 2 medium-large banana)
• mashed avocado, (about 1/2 of a medium-large avocado)
• flaxseed meal
• pepitas (green pumpkin seeds)
• sunflower seed kernels
• dried cranberries (or any dried fruit you prefer)
• coconut flour
• salt

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

1. Preheat oven to 350F (180C). Grease or spray 9 cups of a standard size muffin tin.
2. In a medium bowl, combine the banana, avocado, and flaxseed meal until blended and smooth. Let stand for 5 minutes.
3. In a food processor, process the pepitas, sunflower seeds and cranberries until coarsely chopped and the seeds are about the size of quick-cooking rolled oats.
4. Add the seed mixture, coconut flour, and salt to the flaxseed mixture, stirring until well-blended.
5. Divide dough (it will be thick) between the prepared cups, smoothing the tops.
6. Bake in the preheated oven for 23 to 27 minutes until golden brown and centers of cookies are just firm to the touch.
7. Transfer the grain-free granola protein cookies to a cooling rack and cool 10 minutes. Remove from tin and serve warm or cool completely.

What is the Taste and Texture of the Grain-Free Granola Protein Cookies?

Coconut flour adds softness, while the seeds add crunch and structure. The results are tender and toothsome, just like the soft granola bars I hoped they would be! Using a muffin tin instead of a baking sheet / cookie sheet allows for a thicker cookie with crispy sides, which I love.

The flavor is mildly sweet from the banana and dried fruit, with lots of toasty flavor from the seeds.

Variations

• Chocolate – Replace the dried cranberries with chocolate chips or chopped chocolate (add to the food processor for an extra chop).
• Different dried fruits – Use different ernt dried fruits in place of the dried cranberries. For example, dried apricots, raisins, dried cherries, dried figs, or dates.
• Sweetener – For an extra bump of sweetness, add a tablespoon or so of your favorite sweetener, such as maple syrup or coconut sugar.
• Extracts – Add a teaspoon of vanilla extract, almond extract, or lemon extract.
• Applesauce – Replace the banana with an equal amount of unsweetened applesauce.
• Sweet spices – Add 1/2 to 1 teaspoon of your favorite sweet spices, such as cinnamon, allspice, ginger, cardamom, or pumpkin pie spice.
• Nuts – Use an equal amount of nuts in place of the seeds. For example, pecans, peanuts, almonds, walnuts or hazelnuts.

Enjoy these grain-free granola protein cookies! Tag me on instagram (#powerhungry) if you make them!

FAQ

• How should I store the grain-free granola protein cookies? Store in an airtight container at room temperature for 3 days, the refrigerator for 2 weeks or the freezer for 6 months.
• What can I use in place of the avocado? The avocado can be replaced with an equal amount of nut butter or seed butter, such as peanut butter, almond butter, tahini or cashew butter.

Related Recipes

• Chocolate Avocado Coconut Flour Cookies (GF, oil-free, nut-free)
• Grain-Free Oil-Free Banana Granola {No Added Sugar}
• 3-Ingredient No-Bake Granola Bars {vegan, GF}
• Banana Bread Protein Granola {vegan, GF}
• Vegan Chocolate Avocado Pudding {no cook, easy}