Pumpkorn Granola Cookies Recipes

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GRANOLA BREAKFAST COOKIES



Granola Breakfast Cookies image

A soft and chewy cookie with plump raisins and the goodness of granola in every bite. Good for snack time or a late breakfast. Store in an airtight container to keep fresh for a longer period of time.

Provided by Cheerios

Categories     100+ Breakfast and Brunch Recipes

Time 30m

Yield 22

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup white sugar
½ cup butter
2 eggs
1 cup pumpkin seed and flax granola
1 cup raisins
½ cup finely chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Mix together flour, baking powder, and baking soda in a bowl; set aside.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until mixture has the consistency of a smooth paste. Add eggs and beat until smooth and creamy. Add granola, raisins, and walnuts and beat with the mixer until smooth with a slightly grainy texture. Stir in flour mixture until a dough forms. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheet.
  • Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 176 calories, Carbohydrate 25 g, Cholesterol 26 mg, Fat 7.8 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 99.6 mg, Sugar 14.8 g

GRANOLA COOKIES



Granola Cookies image

Using coconut oil instead of butter not only gives these drop cookies a healthy boost, but it also adds great flavor. Martha made this recipe on "Martha Bakes" episode 809.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h20m

Yield Makes about 40

Number Of Ingredients 13

1/2 cup virgin coconut oil
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon coarse salt
1/2 cup old-fashioned rolled oats
1/4 cup flaxseed meal (ground flaxseeds)
1/2 cup hulled pumpkin seeds (pepitas)
3/4 cup large unsweetened coconut flakes
5 ounces bittersweet chocolate, coarsely chopped (about 1 cup)
1 cup unsweetened dried cherries or cranberries, chopped

Steps:

  • Preheat oven to 350 degrees. Beat oil and brown sugar in a bowl on medium speed until well combined, about 3 minutes. Beat in eggs and vanilla. Add flour, baking soda, and salt; beat until combined. Stir in remaining ingredients until well combined. Refrigerate dough until firm, about 1 hour.
  • Drop heaping tablespoons of dough, 2 inches apart, onto parchment-lined baking sheets. Bake until golden, rotating sheets halfway through, 13 to 14 minutes. Let cookies cool completely on a wire rack before removing from sheets. Cookies can be stored in airtight containers at room temperature up to 2 days.

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