Granola Cookies are made with hazelnut chocolate granola chunks and chocolate chips. They are a great addition to cookie family. Soft, chewy and perfect for any time snack.
My love for granola and its avatar muesli is not new, I love eating them simply with cold milk. I have been making my own granola mix for a year now. Making it at home is super-easy, healthier and definitely cost-effective.
Sustenance Artisan Food sent me some bottles of their hand-crafted granolas. To quote –
Its gluten-free, vegan, 100% natural and refined sugar-free makes it a healthy choice for you and your family. Our granola is wonderful when paired with yogurt or milk, spooned over ice creams or sprinkled on salads. It’s perfectly delicious to eat straight from the jar as well. Makes for a wholesome way to start your mornings, pre or post workout snack to give you the energy boost you need or to deal with the mid-day slump.
I felt that eating them directly from the jar is definitely a boon, but if I am able to create a recipe which can be indulged in by the kids and the finicky eaters too, then that will be exceptional.
And here I am with cookies made from the the amazing Hazelnut & Choco-Chip Granola.
As expected the cookies are with the right hint of chewy toasty flavor of rolled oats and feel fibrous and filling. I reduced the sugar and salt content to accommodate salt and sugar of granola. You can use any granola of your choice.
And I shared the cookies with few of my friends, unanimously the cookies were liked and enjoyed by them! I say we have a winner recipe here. Sustenance Food has got some great granola to munch on or to create a recipe.
Granola Cookies
Ingredients
- 2 cup all purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 cup hazelnut chocochip granola
- ¼ cup sugar granulated
- ½ cup light brown sugar packed
- ½ cup olive oil +1 tbsp
- ¼ cup water +1 tbsp
Instructions
- In a large bowl, whisk together all purpose flour, baking powder, baking soda and salt. Now add the granola to the dry ingredient mixture and gently toss to coat.
- In a separate large bowl, whisk together both the sugars with the olive oil and water until smooth and thoroughly mixed, about 2 minutes. If there are sugar lumps, you may need to break them up before whisking. Add the flour (dry) mixture to the sugar (wet) mixture, and then stir using a wooden spoon until just combined. No flour should be visible but do not overmix. Cover the bowl with a plastic wrap and refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step. I usually refrigerate overnight.
- Preheat the oven to 170 °C. Line a cookie sheet with parchment or butter paper, alternatively you can grease the pan.
- Remove dough from the refrigerator, using a spoon or an ice cream scoop, place dough into 2-inch mounds on the prepared pan. It is recommended to freeze the balls of dough (after placing them on cookie sheet) for 10 minutes before baking as the cookies retain their shape better during baking.
- Remove the dough balls from the freezer and sprinkle the dough balls with coarse-grained sea salt, and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake. Let cool completely before serving.
Notes
- Freezing the dough balls really helps in retaining the shape of the cookies, so do not skip this step.
- You can use any granola of your choice.
- I have reduced salt as the granola already had salt in it.
