If you have been hanging out here recently, it will be no surprise to you that I have been on a huge granola kick. I just love it. I am always down for combining oats, nuts, coconut, dried fruit, chocolate chips in various forms. Whether it is regular granola, granola muffins or these hearty granola cookies.
These cookies have a wonderfully hearty texture with little pops of fried fruit, melty chocolate and chewy coconut shreds. They are packed with protein, fiber and antioxidants and they contain no processed sugar, so they are a great option for last minute breakfasts on the go or a late afternoon sweet craving.
Let’s get started…
Begin by whisking 6 tablespoons of melted butter with 1/4 cup of peanut butter (you can use smooth or chunky here!), 1/3 cup of pure maple syrup and 1/2 cup of either apple sauce, mashed banana or pumpkin puree into a large bowl.
Add 2 cups of old fashioned oats, 3/4 cup of whole wheat flour, 1/2 cup of chopped nuts, 1/3 cup of chopped dried fruit, 1/3 cup of shredded coconut, 1/3 cup of pumpkin seeds, 1/3 cup of chocolate chips, 1 1/2 teaspoons of ground cinnamon and a pinch of sea salt and mix until everything is evenly distributed.
Form the dough into evenly portioned cookies and place them onto a parchment lined baking sheet.
These cookies do not spread or change as they bake, so I like to use a lightly greased 1/8 cup measuring cup to portion and shape the dough into little disks.
Bake the cookies in a 350 degree oven for 18-20 minutes for a chewy texture and 24-26 minutes if you prefer a more granola like consistency.
Sprinkle a little flaky sea salt over the cookies as soon as you pull them out of the oven and transfer them onto a cooling rack to cool. They will get a little more crispy as they cool.
These cookies are just perfect with an afternoon cup of coffee or as a quick breakfast for one of those hectic mornings. They stay great in an airtight container at room temperature all week, so you can bake a batch on Sunday and have them on hand all week long.
Hearty Granola Cookies
Ingredients
- 2 cups of old fashioned oats
- 3/4 cup of whole wheat flour
- 1/2 cup of nuts, chopped
- 1/3 cup of dried fruit, chopped
- 1/3 cup of coconut, shredded
- 1/3 cup of pumpkin seeds
- 1/3 cup of chocolate chips
- 1 1/2 teaspoons of ground cinnamon
- a pinch of salt
- 6 tablespoons of butter, melted
- 1/4 cup of peanut butter
- 1/3 cup of pure maple syrup
- 1/2 cup of apple sauce, mashed banana or pumpkin puree
- flaky sea salt (for finishing)
Instructions
- Preheat your oven to 350° and line a baking sheet with parchment paper
- In a large bowl, whisk 6 tablespoons of melted butter with 1/4 cup of peanut butter, 1/3 cup of pure maple syrup and 1/2 cup of apple sauce, mashed banana or pumpkin puree until smooth
- Add 2 cups of old fashioned oats, 3/4 cup of whole wheat flour, 1/2 cup of chopped nuts, 1/3 cup of dried fruit, 1/3 cup of shredded coconut, 1/3 cup of pumpkin seeds, 1/3 cup of chocolate chips, 1 1/2 teaspoons of ground cinnamon and a pinch of sea salt and mix until everything is evenly distributed
- Form into evenly portioned cookies and place onto the parchment lined baking sheet
- Bake in a 350° oven for 18-20 minutes or until golden brown with set outer edges and slightly soft centers for chewy cookies or bake for 24-26 minutes for more crisp cookies
- Top with flaky sea salt while still warm
- Store fully cooled leftovers in an airtight container for up to a week
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