A few months ago I shared a little bit about our breakfast battles with Lexi. In an attempt to try get her to eat I took her to a health food store where you can make your own granola. She excitedly mixed up an alarmingly huge batch of granola with a bit of everything. Proudly took it home and then refused to eat it.
I can’t stand this kind of waste but I haven’t known what to do with this huge jar of granola sitting in my pantry.
Last week I got creative and made a large batch of cookies (those got Lexi’s attention!).
These cookies are big, nutrient dense, and delicious with tea (or coffee in my case). And they’re filling. So Lexi doesn’t eat too many at once. In fact, one at a time is perfect for her.
I love this recipe because it is so versatile and you can use anything you have in your pantry that needs using up. This particular batch had candied orange peel, dried cranberries, goji berries, coconut flakes and every nut and seed you can think of and very little sugar! The perfect cookie for little cookie lovers who need the extra nutrients.
You could make them a little bit more decadent and add chocolate chips. In fact, I think that they would complete these cookies. But since I am giving them to Lexi for breakfast I decided to forego the extra sugar.
Sounds delicious and like the perfect cookie, right?! Well, it’s baking weather here, it’s school holidays for most and it’s a little chilly. So grab your kids, whatever you have in your pantry, and get baking.
1/2 cup butter, at room temperature
1/2 cup coconut oil, at room temperature
1/4 cup brown sugar (I use the dark kind)
1 tsp vanilla extract
1 1/2 cups whole wheat flour
1 tsp baking powder
1/4 tsp salt
3 cups granola
2 cups of whatever other ingredients you want to use*
Preheat the oven to 180 degrees C. Line baking sheets with parchment paper or lightly grease. Set aside.
In a large bowl with an electric handheld mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and brown sugar, until light and fluffy, 1-2 minutes. Add the eggs and vanilla and mix until the batter lightens in colour a bit, 1-2 minutes.
In a separate bowl, whisk together the flour, baking powder and salt. Add to the wet ingredients and mix until just combined.
By hand with a wooden spoon or spatula, stir in the granola and remaining ingredients until combined.
of centimeters apart. Press down lightly on the top of the cookies with the palm of your hand to flatten just a bit.
Bake for 10-12 minutes.
Remove to a cooling rack to cool completely.
NOTE: If you want a slightly chewier cookie decrease the flour to just 1 cup
* My favourites are dried cranberries, raisins, almonds, cashews, coconut (shredded or dessicated), chocolate chips