Until recently, my daughter Kelsey was having the time of her life, spending the semester abroad, studying at the University of Geneva in Switzerland. Then the world changed, and now she’s home self-quarantining with us.
In an ongoing effort to keep her productively busy and to see the positive, I am focusing on her culinary contribution to the household, with her latest creation being granola “cookies.” This preparation is different from other granola, which tends to generate small bits and behaves more like cereal. This version delivers a “break-up” format and produces snacks that are more like crunchy, delicious cookies.
The recipe is packed with protein and healthy ingredients that can be varied based on what you have on hand — swap pecans for cashews, add sunflower or chia seeds, dried cranberries, etc.
Here’s her recipe:
Kelsey’s Granola Cookies
Makes about 2 cups
- ½ cup raw unsalted pumpkin seeds
- ½ cup raw unsalted almonds
- ½ cup shredded unsweetened coconut
- 2½ tablespoons milk (can use dairy or nut milk)
- ¼ cup raw unsalted cashews
- 1 tablespoon flour (can use wheat, oat, coconut, etc.)
- 2 tablespoons flax seed
- 2 tablespoons honey
- ⅓ cup raisins
- 1 teaspoon cinnamon (she said “use tons”)
- Splash of vanilla or almond extract
- Sprinkle of ground cloves and ground nutmeg if desired
- Pinch of salt
Heat your oven to 300 degrees and line a baking tray with parchment or lightly oil the tray.
In a medium-sized bowl, mix all the ingredients and spread them on the parchment.
Bake until browned and crispy, about 30 minutes.
Cool and break the granola into cookie-sized pieces.