Chewy Granola Cookies
Nutritional Info
- Servings Per Recipe: 19
- Amount Per Serving
- Calories: 110.5
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 57.4 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 1.6 g
- Protein: 2.0 g
View full nutritional breakdown of Chewy Granola Cookies calories by ingredient
Introduction
These cookies are easy to make, yummy to eat and quick pick me up! Just add a few to your lunch and your good to go! They taste like a crispy, gooey oatmeal raisin cookie! No eggs or sugar needed!! All natural!! These cookies are easy to make, yummy to eat and quick pick me up! Just add a few to your lunch and your good to go! They taste like a crispy, gooey oatmeal raisin cookie! No eggs or sugar needed!! All natural!!Number of Servings: 19
Ingredients
-
1 cup quick oats
2/3 cup spelt flour or whole wheat pastry flour
1/4 tsp (rounded) sea salt
1/4 – 1/2 tsp cinnamon
1/8 cup unsweetened shredded coconut
1/4 –1/3 cup raisins or chopped dried fruit
3–4 tbsp carob or chocolate chips (optional; or use more dried fruit, nuts, or seeds)
1 tsp baking powder
1/4 cup flax meal (not flax seed)
1/2 cup pure maple syrup
3 tbsp almond butter (may use cashew, peanut, hemp seed butter)
1 1/2 tsp pure vanilla extract
2 tbsp organic canola oil
Directions
Preheat oven to 350°F (180°C).
In a bowl, combine oats, flour, salt, cinnamon, coconut, raisins, and carob or chocolate chips, sift in baking powder, and stir until well combined.
In a separate bowl, combine flax meal, syrup, almond butter, and vanilla and stir until well combined. Stir in oil.
Add wet mixture to dry, and stir until just well combined (do not overmix).
Line a baking sheet with parchment paper. Spoon batter onto baking sheet evenly space apart, and lightly flatten. Bake for 13 minutes (no longer, or they will dry out). Remove from oven and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.
Serving Size: 19 medium cookies
Number of Servings: 19
Recipe submitted by SparkPeople user SHELBSYD.
In a bowl, combine oats, flour, salt, cinnamon, coconut, raisins, and carob or chocolate chips, sift in baking powder, and stir until well combined.
In a separate bowl, combine flax meal, syrup, almond butter, and vanilla and stir until well combined. Stir in oil.
Add wet mixture to dry, and stir until just well combined (do not overmix).
Line a baking sheet with parchment paper. Spoon batter onto baking sheet evenly space apart, and lightly flatten. Bake for 13 minutes (no longer, or they will dry out). Remove from oven and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.
Serving Size: 19 medium cookies
Number of Servings: 19
Recipe submitted by SparkPeople user SHELBSYD.
