Granola in cookie form. With chocolate. Because chocolate is a necessary ingredient in most things.
The perfect transportable snack, filled with healthy seeds and whole grains. These cookies are chewy and flavourful, with hints of sweetness from dried fruit.
The dough can be a bit tough to work with, its more like moist granola, so shaping was a bit tricky. However all you have to do is press into a cookie scoop or into a spoon to make a shape and the baking will seal all that goodness together. Give these a try!
Granola Breakfast CookiesPrint Recipe
- 1 1/2 cups large flake rolled oats
- 1/4 cup buckwheat groats or buckwheat flour (optional)
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/4 cup hemp hearts
- 1/4 cup diced dried apricots
- 1 oz semi-sweet chocolate, chopped (or 1/4 cup chocolate chips)
- pinch of salt
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup
- 2-4 tablespoons brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking sheet or parchment paper.
In a large bowl, mix together the oats, seeds, apricots, chocolate, and salt.
In another bowl, combine all of the wet ingredients and whisk well to combine.
Pour the wet ingredients over the dry until coated. It will not be a batter, but will resemble a wet granola.
Use a cookie scoop or spoon to measure 1-2 tbsp sized portions of the mixture into portions and compact with your hands to squish together. Place on the baking sheet and press gently to flatten.
Bake for 15-20 minutes or til the cookies are golden. Allow to cool
This batter can be more difficult to work with as it is not a dough. I found that a cookie scoop worked best to form into balls that I pressed into the scoop before placing on the baking sheet which I then flattened gently with my hands. If you do not have a cookie scoop, use a large spoon and press the mixture into the spoon before placing on the cookie sheet.