It was my turn to bring a snack for the moms’ group meeting on Wednesday. I thought this healthy cookie would be a good choice. This recipe also makes a lot of cookies which is perfect as I was also hosting a meeting in my house that night. It’s a granola cookie with raisins, almonds, wheat germ and other good stuff that came with the hemp granola I used. The butter and sugar in the cookie saved the cookie from being dry and bland. The original recipe has peanuts in it but I left it out because of Big Kid but he still didn’t like them even though there are raisins. Little Guy likes them even though he doesn’t like raisins!
Use granola without fruit in this recipe as the fruit in packaged granola cereals is often dry and it won’t soften up in the batter giving you cookies that are hard and dry. Also choose granola that are not overly sweetened or your cookie will taste too sweet. I have also reduced the sweetness in this cookie by using unsweetened coconut and reducing the sugar slightly.
(Adapted from Dorie’s Greenspan’s Baking From My Home To Yours)
3 cups granola without fruit
3/4 cup moist, plump raisins
1/2 cup slivered almonds
1/2 cup unsweetened shredded coconut
1/3 cup toasted wheat germ
1 3/4 sticks (200g) unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
3 tablespoons sugar
1 large egg
1/4 teaspoon salt
1 cup all-purpose flour
Preheat the oven to 375 degrees F and divide the oven into thirds. Line two baking sheets with parchment paper.
Combine the granola, raisins, almonds, coconut and wheat germ in a large bowl and mix together. Break up any clumps with your fingers.
In a stand mixer, beat the butter at medium speed until smooth. Add the sugars and beat until creamy. Add the egg and salt and beat until well blended. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated, then add the granola mix. Stop the mixer when most of the granola mix is blended into the batter and finish the job with a spatula, making sure to get up any bits of dry ingredients left in the bottom of the bowl.
With a cookie scoop, scoop out tablespoons of dough and arrange the mounds on the baking sheets, leaving about 1 1/2 inches between them. Flatten the mounds lightly with your fingertips.
Bake for 11 to 13 minutes , rotating the sheets from top to bottom and front to back at the midway point. The cookies should be golden brown but not firm. Allow them to rest on the sheets for 1 to 2 minutes before transferring them to racks to cool.
Repeat for remaining dough, cooling the baking sheets between batches. If there’s only one sheet left to bake, bake in centre of oven for 11 mins.
Makes 44 cookies.