Currently I have a bit of a granola surplus on my hands. I recently took a bit of a hiatus from the grocery store and I ran out of Greek yogurt (my favorite vehicle for enjoying granola) so I knew I needed to get a little creative and use of some of it up in a different way.
For some reason granola cookies sounded SO good. I wasn’t even really sure if that was a thing….but the thought of adding all that crunch to a cookies was intriguing. I did a little googling and came upon this recipe.
I made a few changes, including using sunflower seed butter instead of peanut butter, using whole wheat flour, reducing the sugar and butter and adding raisins and chocolate chips.
I used the same Pecan Praline granola I used for my Granola Salmon.
You can use whatever kind of granola, nut butter and mix-ins you have on hand!
Here’s what you do:
Cream the butter, sugar and nut butter together until fluffy. Add the baking powder, cinnamon and salt. Add the egg and vanilla.
Using a spoon, stir in the flour and granola. Add the dried fruit and other mix-ins and stir until just combined.
Use a cookie scoop to transfer the dough to baking sheets. Use a fork to flatten the cookies before baking.
Prep Time: 10 min
Cook Time: 10-12 min
Keywords: bake dessert healthy peanut butter chocolate cookie
Ingredients (3 dozen)
- 1/4 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup nut butter of your choice (sunflower, peanut butter, almond butter)
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup white whole wheat flour
- 2 cups granola
- 1/2 c raisins
- 1/2 c chocolate chips
1. Preheat oven to 350.
2. Beat the butter, brown sugar, and nut butter until light and fluffy. Add the baking powder, cinnamon and salt.
3. Mix in the egg and vanilla.
4. Stir in the flour and granola. Add the dried fruit and chocolate chips.
5. Using a cookie scoop, drop mounds of dough onto baking sheets.
6. Use a fork to flatten the cookies and bake for 10-12 minutes.