Granola Cookies
Servings 15
Ingredients
- ½ cup 1 stick of melted vegan butter
- ½ cup of brown sugar
- ½ cup of granulated white sugar
- 2 tablespoons of ground flax meal + 5 tablespoons of water
- 1 teaspoon of vanilla extract
- 1 ½ cups of all-purpose flour or gluten-free flour
- ¼ teaspoon of salt
- ¼ teaspoon of baking soda
- 1 cup of semisweet chocolate chips
- 1 cup of Bob’s Red Mill Cranberry Almond Granola
Instructions
- Preheat your oven to 375˚F.
- Mix flax meal and water, allowing it to thicken for 15 minutes.
- Melt vegan butter (preferably in a saucepan on low heat to avoid microwave mess).
- Add melted butter to a stand mixer with both sugars, beating on medium speed for 2-3 minutes.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add flax “egg” and vanilla to the butter mixture and mix until combined.
- Incorporate the dry mixture into the wet ingredients in batches. Fold in chocolate chips and granola.
- Using a large cookie dough scoop (2-3 tablespoons), arrange dough on a parchment-lined baking sheet, leaving some space between each.
- Gently press down on each cookie with the flat bottom of a measuring cup (they won’t flatten as much as regular cookies due to the granola).
- Bake for 10-12 minutes, then let cool for 5 minutes before transferring to a cooling rack.
Notes
- The dough may not be as wet as regular cookie dough due to the granola, so tightly pack it into the cookie dough scoop.
- Avoid overbaking; these cookies may seem underdone at first, but they’ll continue to cook as they cool, resulting in a deliciously gooey interior.
- Keep leftover cookies in a sealed container at room temperature for up to a week.
- Freeze for up to 6 months; they taste fantastic straight from the freezer or can be reheated in the microwave for about 30 seconds.