Description
These gluten-free, vegan mini Almond Granola Cups are the perfect bite-sized snack. Low-carb and with 2 grams of protein per cup make these ideal for anytime of the day!
Ingredients
Units
Scale
- 1 3/4 cups rolled oats
- 2/3 cup raw almonds
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup melted coconut oil
- 1 flax egg (or 1 egg if not vegan)
- 3 Tablespoons unsweetend almond milk (can use dairy milk if not making vegan)
- 1/4 cup almond butter, divided
- chopped almonds, for garnish
Instructions
- Preheat oven to 350 degrees F. Prepare a mini muffin tin by spraying with non-stick cooking spray.
- In a food processor, combine the rolled oats and almonds. Turn on the food processor and blend until the oats and almonds are finely ground. Add the brown sugar, salt and baking soda. Pulse until combined. Add the coconut oil and flax egg and pulse again until evenly combined throughout the mixture. Add milk 1 tablespoon and pulse until the dough starts to form a ball.
- Taking approximately 1 tablespoon at a time, press the dough down into the mini muffin cups. Using your finger, press down the middle of each cup making a mini cup out of the dough.
- Place in the oven and bake for 10 minutes or until golden brown. Remove from oven. If needed to make a deeper well in the cookies, use the back end of a spoon or spatula to press down in the center. Allow to cool 5-10 minutes.
- Once cooled, place 1/2 teaspoon almond butter into each cup. Sprinkle chopped almonds on top for garnish. Enjoy!
- Store in an airtight container for up to 1 week.
Notes
To make a flax egg, whisk 2 and 1/2 Tablespoons water with 1 Tablespoon ground flax seed. Let sit 5 minutes to form a gel-like consistency. Use as directed in recipe.
Nutrition
- Serving Size: 1 cup/cookie
- Calories: 84
- Sugar: 3 g
- Sodium: 79 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg