THE GRANOLA COOKIE

These cookies taste like banana bread, a coconut macaroon, oatmeal, and granola had a child if that makes any sense... They are a delicious combination of staples you likely already have and are GF, V, oil-free, and depending on the chocolate chips you get, can be sugar free! I got the inspiration from Laura Wright of The First Mess who actually got it from Heather Crosby's YumUniverse Pantry to Plate Cook Book. I loved how simple this recipe was and that I could easily through it together with what I had. It is so customizable and will definitely be a new staple in my house!

Laura called these "banana breakfast cookies" and it totally makes sense because they do feel like I just turned my daily oatmeal bowl into a cookie. While they taste wonderful on their own, I actually discovered that you can crumble up a cookie over a yogurt bowl and it becomes the most delicious granola ever! So for that reason I am going to call them the "granola cookie." In her recipe she used 2 tbsp of oil but I substituted it for 2 tbsp of almond butter and they came out wonderful!

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THE GRANOLA COOKIE RECIPE

Time: 30 Minutes

Yield: 12 Cookies

Ingredients:

1 cup rolled oats

1/2 cup shredded coconut

1/2 cup mixed nuts or nuts of choice, chopped *see note

3 tbsp maple syrup

2 tbsp almond butter

1 banana mashed

1 tsp vanilla

2-3 tbsp plant milk

1/3 cup semi-sweet chocolate chips or chunks

1 tbsp fresh lemon juice

1/2 tsp psyllium husk (to bind)

*Note: I used roasted, lightly salted nuts (a mix of cashews, almonds, walnuts, and pecans). I do not recommend getting anything heavily salted. If you do get un-roasted I recommend roasting for about 10 minutes before adding to this recipe. Then add 1/2 tsp of salt as well.

Directions:

Preheat oven to 350 F.

Combine all dry ingredients in a bowl except chocolate.

Mash banana and add all wet ingredients except the plant milk.

Combine the wet and dry, adding the plant milk 1 tbsp at a time until you have a sticky consistency. Add chocolate chunks and stir till well combined. The dough WILL BE LOOSE.

Use your hands to press together a ball and form into a cookie shape on a sheet pant, they will not spread so flatten with your palm. This should make about 12 cookies.

Bake for 20-25 minutes. I found my optimal time (for my oven) to be 22 minutes exactly! You want the coconut to be nice and golden but not burnt.

Let cool completely. Enjoy throughout the week :)

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