Princess and The Rock

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Tuesday, 18 March 2014

Chewy Granola Cookies

In my attempt to eat healthy and provide my family with nutritious AND delicious food,  I've been scouring for recipes that are tasty, nutrition-packed and easy-to-prepare. Top of the list are some snack recipes for Princess and The Rock. I feel it's important to have some healthy snacks on standby all the time so that when they feel peckish in between meals, they can nibble on these instead of snacks like donuts or store-bought cookies that can be high in sugar and fat but low on nutritional value.

These Chewy Granola Cookies (adapted from Coconut + Oat Breakfast Cookie by Flax + Honey) fit the bill for a flavourful and nutritious snack. I call them Granola Cookies because they are made from wholesome ingredients like rolled oats, dried fruits and nuts, not unlike what you'll find in a granola bar. Of course a smattering of chocolate chips just increases the satisfaction, right? The original recipe has no added sugar at all but I decided to sweeten these babies with a tablespoonful of brown sugar to make them more acceptable to Princess and The Rock and my husband won't label them as "horse-feed"!

Chewy Granola Cookies

by Felicia Tan
Prep Time: 15 min
Cook Time: 12 min
Keywords: bake snack gluten-free rolled oats shredded coconut pecans macadamia nuts cookie

Ingredients (Approximately 30 cookies)
  • 1 1/2 cup rolled oats (use gluten-free oats if necessary)
  • 1 cup finely shredded, unsweetened coconut
  • 1/4 cup almond flour
  • 1/2 cup chopped pecans
  • 1/2 cup chopped macadamia nuts
  • 1/2 cup chopped dates
  • 1/2 cup dark chocolate chips
  • 1 tablespoon light brown sugar
  • 3 eggs
  • 1/4 cup coconut oil
  • 1 tablespoon 100% pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt


1. Combine oats, almond flour, coconut, salt and cinnamon in large bowl.
2. Add dates, pecans, macadamia nuts and chocolate. Stir until combine, ensure dates are distributed evenly throughout and not clumped together.
3. In a separate bowl, combine eggs, coconut oil, and vanilla.
4. Stir the wet ingredients into the dry.
5. Line a cookie sheet with parchment paper or baking mat. Use an ice-cream scoop to get similar-sized cookie. Pack the ice-cream scoop with cookie mixture and "release" the mixture onto the lined cookie sheet. Flatten each cookie slightly. Repeat with the rest of the mixture.
6. Bake in 180℃ oven for 12-15 minutes, or until golden.
7. Let cool before eating or storing them in an airtight container, if you can wait, that is!

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