Sometimes I really crave a big bowl of granola in ice-cold almond milk. But have you ever eaten granola in a cookie?
I received a press release from Sweet Diane's with a recipe for Granola Cookies, and I immediately ordered two bags of Sweet Diane's gluten-free and dairy-free granola so I could make the cookies.
The cookie recipe isn't published on Sweet Diane's website, but I did get permission to reprint it here so that you could check it out for yourself!
But first - the granola!
Sweet Diane's has three granola flavors: Original, Cranberry Orange, and Blueberry Almond. All of the gluten-free, vegan granolas are made with superfoods to boost immune function and overall health. So you'll find almonds, blueberries, cardamom, cinnamon, flax seeds, oats, and coconut across all three flavors.
I purchased the Cranberry Orange and Blueberry Almond flavors. They were DELICIOUS! Such a wonderful way to start the day poured into a bowl with almond milk or sprinkled on top of my favorite dairy-free yogurt.
BUT - the cookies!
The moment you've been waiting for - here is the Sweet Diane's Granola Cookies recipe! Note that I subbed in plant-based butter and gluten-free all-purpose flour to make these cookies dairy-free and gluten-free. You can do the same!
Sweet Diane's Granola Cookies
1 cup (227 g) butter or coconut oil, softened to room temperature
⅔ cup (141 g) brown sugar, light or dark
¼ cup (53 g) granulated sugar
2 large eggs or egg substitute
1 teaspoon vanilla extract
1 ½ cups (213 g) white whole wheat or all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
3 cups (340 g) granola
½ cup (85 g) mini chocolate chips (optional)
Instructions:
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpat liners, or lightly grease with cooking spray. Set aside.
In a large bowl with an electric handheld mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter or coconut oil, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the eggs or egg substitute and vanilla and mix until the batter lightens in color a bit, 1-2 minutes.
In a separate bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients and mix until just combined (a few dry streaks are ok).
By hand with a wooden spoon or spatula, stir in the granola and chocolate chips (optional) until combined.
Scoop balls of dough, about two tablespoons in size onto the prepared baking sheets, spacing a couple inches apart. Press down lightly on the top of the cookies with the palm of your hand to flatten just a bit.
Bake for 10-12 minutes.
Remove to a cooling rack to cool completely.
Comments
Post a Comment