A chewy, soft cookie with ripe raisins and granola delight in every bite. Good for a late breakfast or a snack. To keep fresh for a longer time, store in an airtight container.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 22 |
| Yield: | 22 cookies |
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup white sugar
- ½ cup butter
- 2 eggs
- 1 cup pumpkin seed and flax granola
- 1 cup raisins
- ½ cup finely chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix together flour, baking powder, and baking soda in a bowl; set aside.
- Combine sugar and butter in a large bowl; beat with an electric mixer until mixture has the consistency of a smooth paste. Add eggs and beat until smooth and creamy. Add granola, raisins, and walnuts and beat with the mixer until smooth with a slightly grainy texture. Stir in flour mixture until a dough forms. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheet.
- Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- Various types of granola would be suitable to use in place of pumpkin seed and flax granola.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 100 mg |
| Sugars | 15 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
These cookies are awesome. I used honey and nut granola and made recipe as written. They were soft and chewy and delicious. Will make again and again.