You'll need to make my Tahini Granola first! Then watch how these cookies come to life..
To make this recipe, you will first need a batch of my Tahini Granola Recipe. Search "tahini granola" on my website to find it!
Once you have your granola (it should be 100% cooled), reserve one cup of it and set aside.
Preheat oven to 350 degrees.
Using just less than 2 cups of granola, blend it in a high speed blender until smooth. This will be your "flour." Transfer it to a bowl. It may stick together, and if it does, that's normal! Simply take a fork or spoon and smash it in a bowl until the texture is more uniform and powdery.
Take the other 1 cup of granola you reserved and now throw that in the blender. Do NOT blend this until it's smooth. You want this just slightly pulsed so that pieces remain. We'll be adding this back into the cookie mixture so that it gets some texture. Transfer this slightly pulsed granola into a separate bowl and set aside.
In your blender, add all the wet ingredients - the applesauce, tahini, almond butter, coconut oil, coconut sugar, and baking soda. Blend until smooth. Scrape down the sides if necessary.
Transfer the 2 cups of smooth granola flour into the blender and blend until smooth. It might be sticky, so once you've blended it as much as possible, take it out of the blender and stir together with a spoon so everything is thoroughly mixed and combined.
Add in the one cup of slightly pulsed granola into the batter and combine.
Form cookies on your lightly greased cookie sheet.
Place in oven and bake for 15-20 minutes until edges are golden brown.
Cool for 15 minutes and enjoy!