When you make granola as often as I do, you’re bound to come up with a few new uses for it. These chewy cookies will remind you of classic oatmeal-raisin and are based on this recipe. Over time I’ve made a few adjustments to make them a bit healthier. That said, they’re still cookies–with a whole stick of butter in them–but I still think they’re pretty sensible. You can certainly try substituting unsweetened applesauce for a few tablespoons of the butter, but I wouldn’t replace more than 2-3. Cookies need butter! Read on for the recipe:
Granola-Chocolate Chip Cookies
1 cup white whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 stick unsalted butter, room temperature
1/2 cup packed brown sugar (light or dark)
1 tablespoon agave nectar
1 teaspoon vanilla extract
1 egg, lightly beaten
1 1/4 cups homemade granola
3/4 cup chocolate chips
- Heat oven to 375 degrees with racks in top and bottom third of oven. In a small bowl, whisk together flour, baking soda, and salt; set aside.
- Cream butter, sugar, and agave nectar on medium-high until light and fluffy, two to three minutes. Add vanilla and egg; continue beating until well combined. Reduce speed to low and add flour, mixing until just combined. Mix in granola and chocolate chips.
- Divide dough among two baking sheets (9 mounds per sheet), scooping about 2 tablespoons per cookie. Bake, rotating once, until cookies are just beginning to become golden, 11-12 minutes. Remove from oven and cool on sheet 1 minute, then remove cookies to a rack to finish cooling. Makes 18.
A note on chocolate chips…I usually can’t stand them–too waxy, too sweet, and made from inferior chocolate and fillers was always my opinion. But recently I discovered E. Guittard’s line of chips. They are divine!