GRANOLA COOKIES
These chewy Granola Cookies with peanut butter are the perfect healthy cookie recipe. Add any combo of cranberries, chocolate chips, and nuts.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 23m
Number Of Ingredients 13
Steps:
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, place the butter, peanut butter, and brown sugar. Beat on medium-high speed for 2 minutes, until lightened in color and smoothly combined.
- Scrape down the bowl. Add the egg, milk, and vanilla and beat to combine. Stop the mixer to scrape down the bowl again as needed.
- Sprinkle the cinnamon and salt over the top.
- Sprinkle on the flour. Mix on low speed, just until the dough comes together and all bits of dry flour disappear.
- By hand or with the mixer on low, gently stir in the granola, chocolate chips, cranberries, and nuts.
- Portion the batter by generous ¼-cup-sized mounds onto the baking sheet, placing each cookie about 2 inches apart. With your fingers, gently flatten each cookie a little bit (they will not spread much during baking).
- Bake the granola cookies for 10 to 13 minutes, until lightly browned and dry to the touch at the edges and still slightly soft and the centers. The cookies will look a little underdone in the middle, but do not over bake or they will be dry. Let the cookies cool on the baking sheet for 3 minutes, then gently transfer to a wire rack to finish cooling completely. (I slide the parchment paper straight onto the rack).
Nutrition Facts : ServingSize 1 (of 10), Calories 312 kcal, Carbohydrate 35 g, Protein 7 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 29 mg, Fiber 3 g, Sugar 20 g
HEALTHY OATMEAL BREAKFAST COOKIES
Recipe video above. Like homemade granola - in cookie form! A satisfying grab 'n run breakfast that tastes like your favourite Oatmeal Raisin Cookies. Same chewy and moist inside (thanks to the mashed dates!), but not as crispy. And these happen to be healthy! Customisable - see notes.
Provided by Nagi
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Line a tray with parchment/baking paper.
- Roughly chop dates. Place in bowl, pour over water. Cover and leave to soak for 10 minutes+.
- Mash with potato masher or fork until it becomes a paste.
- Add remaining Wet ingredients. Mix well with wooden spoon.
- Add Dry ingredients. Mix until all flour is incorporated - should be a thick batter (see video).
- Measure out just shy of 1/2 cup (6 cookies) or 1/3 cup flat (8 cookies). Flatten to 1.7cm / 2/3" thick rounds. (Note 9) Bake 20 minutes until golden.
- Remove from oven, leave to cool on the tray.
Nutrition Facts : Calories 376 kcal, Carbohydrate 45 g, Protein 8 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 17 mg, Fiber 6 g, Sugar 17 g, ServingSize 1 serving
MAPLE GRANOLA TO-GO BREAKFAST COOKIES
Long slow bake, low heat - that's what makes our granola bars work so well. Maple syrup keeps everything just moist enough to pack into muffin tins for a final bake - the perfect shape for stacking in the cookie jar.
Provided by Food Network Kitchen
Yield Makes: 12 granola cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 225 degrees F. Toss the oats, almonds, pecans, pumpkin seeds, wheat germ and sesame seeds in a large bowl.
- Melt the butter with 2 tablespoons maple syrup in a small saucepan over medium-low heat. Remove from the heat and stir in the vanilla. Pour the syrup mixture over the oat mixture and stir to coat evenly.
- Spread the mixture on a baking sheet. Bake until golden brown, stirring occasionally, about 1 1/2 hours. Remove the mixture from the oven, but leave the oven on.
- Transfer the granola to a large bowl. Stir in the remaining maple syrup, the dried fruit and egg whites. Spray twelve 1/2-cup nonstick muffin cups with nonstick cooking spray and firmly press about 1/3 cup of the mixture into each. Bake until set, about 45 minutes.
- Transfer the muffin tin to a rack and cool 15 minutes before unmolding. Store cooled granola up to 1 month at room temperature in a tightly sealed container.
- From Food Network Kitchen
GRANOLA BREAKFAST COOKIES
A soft and chewy cookie with plump raisins and the goodness of granola in every bite. Good for snack time or a late breakfast. Store in an airtight container to keep fresh for a longer period of time.
Provided by Cheerios
Categories 100+ Breakfast and Brunch Recipes
Time 30m
Yield 22
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix together flour, baking powder, and baking soda in a bowl; set aside.
- Combine sugar and butter in a large bowl; beat with an electric mixer until mixture has the consistency of a smooth paste. Add eggs and beat until smooth and creamy. Add granola, raisins, and walnuts and beat with the mixer until smooth with a slightly grainy texture. Stir in flour mixture until a dough forms. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheet.
- Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 176 calories, Carbohydrate 25 g, Cholesterol 26 mg, Fat 7.8 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 99.6 mg, Sugar 14.8 g
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- Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough is thick and heavy.
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