Granola cookies
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 9 cookies
Feel free to swap in any nuts, seeds or dried fruit you have hanging around to make these easy granola cookies (just make sure you stick to the same quantities or the cookies might be too crumbly). Dip them in melted dark chocolate and sprinkle with sea salt for a fancy finish.
Each cookie provides 225 kcal, 7g protein, 22g carbohydrate (of which 12.1g sugars), 11.3g fat (of which 2.8g saturates), 3.8g fibre and 0.23g salt.
Ingredients
For the cookies
- 125g/4½oz porridge oats
- 20g/¾oz pumpkin seeds
- 70g/2½oz mixed nuts, roughly chopped
- 60g/2¼oz raisins or other dried fruit, chopped if large
- ½ tsp ground cinnamon
- 1 tbsp chia seeds
- 60g/2¼oz smooth peanut butter
- 1 ripe banana (about 100g/3½oz peeled weight), mashed
- 20g/¾oz honey
- ¼ tsp fine salt
For the chocolate coating (optional)
- 50g/1¾oz dark chocolate, melted
- sea salt flakes, for sprinkling
Method
Preheat the oven to 180C/160C Fan/Gas 4 and line a large baking tray with baking paper.
Mix the oats, pumpkin seeds, nuts, dried fruit, cinnamon, chia seeds and fine salt in a large bowl.
In a separate bowl, stir the peanut butter, banana and honey together until smooth.
Add the banana mixture to the dry ingredients and mix until everything is evenly coated.
Using damp hands to prevent sticking, divide the mixture into nine equal portions. Shape each portion into a cookie about 1cm/½in thick, pressing the mixture together firmly as you put it on the tray. The cookies won’t spread as they bake, so shape them as you’d like them to look.
Bake for 16–18 minutes, or until lightly golden around the edges. Leave to cool completely on the tray.
If adding the chocolate coating, pour the melted chocolate into a small bowl or mug wide enough to dip the cookies into. Dip one quarter of each cookie into the chocolate, then return it to the baking paper. Sprinkle with a little sea salt and leave the chocolate to set.
Once the chocolate has set, store in an airtight container for up to a week.
Recipe tips
The oats should be standard porridge oats, which have a finer texture than rolled oats.
These cookies can easily be made gluten free as none of the ingredients naturally contain gluten. If making for people with coeliac disease or a serious gluten allergy just make sure the ingredients are all suitable (oats for example do not contain gluten, but are typically processed in factories where there is a risk of contamination).
