RACHEL FOX
IMG-20190810-WA0110.jpg

Blog

Crunchy Granola Cookies

img_20190615_160838_409.jpg
img_20190615_160838_405.jpg
img_20190615_160838_404.jpg

These cookies are my go-to mid afternoon snack. They have a crumbly, crunchy texture thanks to the nuts and toasted oats in the granola. I used my favourite Deliciously Ella granola, but I'm sure any nutty granola would work just as well. These are also very versatile; feel free to add in any other ingredients such as cacao nibs, raisins, seeds, etc.

This recipe makes 6 cookies.

Ingredients:

100g Deliciously Ella Nutty Granola

50g plain flour (I used spelt flour)

35g ground almonds

2 tbsp coconut oil, melted

1/2 tsp baking powder

75ml non-dairy milk (I used brown rice milk)

Method:

1. Pre-heat the oven to 180C and line a baking tray with baking paper.

2. Mix all of the ingredients, except the milk, in a large bowl.

3. Add the milk gradually; keep adding and stirring until fully combined but not too sticky.

4. Separate the mixture into 6 even balls, slightly flattening onto the baking sheet.

5. Place in the oven for 15-17 minutes, until the top starts to turn golden brown.

6. Remove from the oven and leave to cool.

7. Store in an air-tight container for up to 1 week.

Rachel

FoodRachel Fox