Breakfast Granola Cookies
Breakfast Granola Cookies are clusters of oats, nuts, pumpkin seeds, coconut flakes and dark chocolate with almond and whole wheat flours.
Servings: 30
Ingredients
- ½ cup Maple Syrup
- 4 Large Eggs Lightly beaten
- ⅔ cup Extra Virgin Olive Oil
- 1 teaspoon vanilla extract
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- ½ teaspoon Baking Soda
- ½ cup White Whole Wheat Flour or All Purpose Flour
- 1½ cups Almond Flour
- 2 cups Oats
- 1 cup Dark Chocolate Chips Roughly chopped
- ½ cup Pecans Roughly chopped
- ½ cup Almonds Roughly chopped
- ¼ cup Pumpkin Seeds
- ½ cup Unsweetened Coconut Flakes
Instructions
- Preheat the oven to 350 °F
- Line a cookie sheet with parchment paper and set aside.
- In a small bowl, whisk together the maple syrup, eggs, and extra virgin olive oil.
- In a large mixing bowl, the ground cinnamon, salt, baking soda, white whole wheat flour, almond flour, oats, dark chocolate chips, pecans, almonds, pumpkin seeds, and unsweetened coconut flakes. Mix well to fully combine.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix well to fully incorporate all the ingredients. Let the mixture rest for five minutes.
- Using a cookie scooper, scoop out some batter and use your fingers to pack it in firmly into the scooper. Evenly space your cookies on the prepared sheet. (You may need to bake them in batches as this make a lot of cookies)
- Using your fingers, lightly flatten each cookie, be sure to tuck back into the cookie any bits that may have escaped.
- Bake the cookies for 15-18 minutes until the edges have turned golden and the cookie bottoms have browned.
- Carefully transfer the cookies to a cooling wrack and let them cool completely.