These homemade granola cookies are a healthier alternative to store-bought granola bars and work as a replacement for a more indulgent dessert.
By Amy Casey
Skip the store bought granola bars and make a healthy treat.
I like a sweet treat every so often. Truthfully, I like a sweet treat every day. When I want a snack that is more nutritious than a buttery slice of pound cake or a fudgy brownie, I whip up a batch of Granola Cookies.
Granola Cookies are an alternative to the over-priced, over-packaged and less than healthy granola bars available at the grocery store. Many times they loaded with over processed ingredients and lots of sugar. It is easy enough to make about a dozen homemade large cookies as all that is needed is a couple bowls and a large mixing spoon. 10 minutes of prep and another 25 minutes of baking time will be time well spent making a batch of healthy Granola Cookies. Package them individually in snack size resealable baggies or clear cellophane treat bags available at craft stores. They will keep for 3 days at room temperature or up to 3 months in the freezer.
These granola bar inspired cookies are perfect for breakfast on the go, an after school snack, or tucked in a briefcase for a treat while on a coffee break. Loaded with rolled oats, almond flour (available in the baking aisle of well stocked grocery stores), almonds, unsweetened coconut and cranberries, bananas and sprinkling of chocolate chips, they are a dense nourishing goodie that leaves you satisfied. And they can be made completely sugar free by omitting the chocolate chips. Also by using gluten free oats, they can be wholesome gluten free snack.
- 1½ cups rolled oats
- ¼ cup almond meal/flour
- 1 cup unsweetened coconut flakes
- ½ cup slivered almonds
- 1 cup unsweetened dried cranberries
- ½ cup mini semi-sweet chocolate chips
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 3 very ripe bananas
- ¼ cup extra virgin olive oil, grapeseed oil or coconut oil
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine oats, almond meal/flour, coconut flakes, almonds, cranberries, mini chocolate chips, salt, and cinnamon.
- In a small bowl, mash the bananas and stir in the extra virgin olive oil. Add banana mixture to the oat mixture and stir to thoroughly combine.
- Use a large cookie scoop and portion batter into 12 cookies about the size of golf balls. Using wet hands form the dough into a cookie shape and place about 2 inches apart on the baking sheet. Bake for 20 – 25 minutes until set and golden brown on the bottom. Remove to a cooling rack and completely cool. Package individually in snack size resealable baggies or clear cellophane treat bags. The cookies will stay fresh up to 3 days at room temperature or can be frozen for up to 3 months.
Also check out this recipe for chewy granola bars.
Amy Casey, of northern New Jersey, is a food columnist for the New Jersey Herald and cookbook author. She has developed a wealth of recipes as a personal chef and also while cooking for her own family of five. See more of her recipes in her just published cookbook for e-readers Dinner for a Year – 52 Easy and Delicious Recipes to Spice Up Your Family Menu Planning.