Healthy Granola BiscottiSubmitted by: DEBBIEG8S
IntroductionSatisfy your craving for CRUNCH with these healthy granola treats. With less than 4 grams of fat and under 80 calories per serving, you really can't go wrong. Your family will never know that these are a healthy snack, and you won't feel guilty about letting them enjoy this wonderful, wholesome cookie for breakfast, lunch, dinner or just for fun. Satisfy your craving for CRUNCH with these healthy granola treats. With less than 4 grams of fat and under 80 calories per serving, you really can't go wrong. Your family will never know that these are a healthy snack, and you won't feel guilty about letting them enjoy this wonderful, wholesome cookie for breakfast, lunch, dinner or just for fun.
1 1/2 Tablespoons Olive Oil
1 1/2 Tablespoons Honey
1 1/2 Tablespoons Packed Brown Sugar
1/2 Teaspoon Vanilla
1 Cup Rolled Oats
1/2 Cup Chopped Pecans
1/2 Cup Softened Butter
2/3 Cup Brown Sugar
1/3 Cup Honey
1 Teaspoon Vanilla
2 Cups Whole Wheat Flour
1 Tespoon Baking Powder
1/4 Teaspoon Baking Soda
2 Teaspoon Cinnamon
1/4 Teaspoon Salt
Preheat oven 325 degrees
In a small saucepan add all athe ingredients, except the oatmeal, and heat until just combined, stirring often. Remove from heat and stir in oatmeal until well coated. pour oat mixture onto a cookie sheet and bake for 30 minutes or until oats are lightly browned. Stiring once every 10 minutes. Remove from oven and let cool while you prepare the dough.
Preheat oven to 325 degrees
Place nuts on a shallow cooking sheet and toast in the oven for about 8 to 10 minutes. Remove from oven and set aside to cool. In a mixing bowl combine butter and sugar and cream until ligh and fluffy. Beat in honey, eggs and vanilla. I a small bowl combine all the dry ingredients, except the granola and nuts. Add to the creamed mixture and stir just until blended. Stir in nuts and granola.
Divide dough in half. On a greased and floured baking sheet, pat dough into 2 logs about 1/2 inch high, 2 inches wide and about 14 inches long, at least 3 inches apart. You may need to flout your hands to keep the dough from sticking to them. Bake for about 25 minutes on the middle rack of the oven or until lightly browned. Remove from oven and let cool for 5 minutes, transfer to a wire rack and let cool 5 minutes more. Move to a cutting board. Using a SERRATED KNIFE cut each log diagonally at a 45 degree angle about 1/2 inch thick. Place the slices, cut side down, back onto the cookie sheet and bake again for about 5 minutes, turn cookies over and bake another 5 minutes. Remove from oven and cool on a wire rack.
If you like a softer cookie, you can omit the second baking after slicing.
Store in an air tight container.
Serving Size: makes about 48 cookies
Number of Servings: 48
Recipe submitted by SparkPeople user DEBBIEG8S.