Cookie Crumble Granola Delight
Transform your favorite cookie flavors into a crunchy, delicious granola with this Cookie Crumble Granola recipe!
Equipment
- Large rimmed baking sheet
- Food processor
- medium mixing bowl
- Small mixing bowl
Ingredients
For the Chocolate Almond Cookie Dough:
For the Oatmeal Raisin Cookie Dough:
- 60 g ½ cup whole wheat pastry flour
- 39 g ½ cup quick-cooking oats
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 32 g 2 tablespoons creamy peanut butter
- 30 ml 2 tablespoons peanut oil
- 30 ml 2 tablespoons soy or other nondairy milk
- 64 g ¼ cup Sucanat
- 1 teaspoon pure vanilla extract
- 40 g ¼ cup raisins
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Prepare a large rimmed baking sheet.
For Chocolate Almond Cookie Dough:
- Place almonds, oats, sugar, salt, arrowroot powder, and baking powder in a food processor.
- Process until finely ground.
- Add melted chocolate and nondairy milk.
- Process until thoroughly mixed.
For Oatmeal Raisin Cookie Dough:
- In a medium bowl, whisk together flour, oats, cinnamon, baking soda, and salt.
- In a small bowl, whisk together peanut butter, peanut oil, and nondairy milk until emulsified.
- Add Sucanat and vanilla to the wet ingredients.
- Stir the wet mixture into the dry ingredients.
- Fold in the raisins.
- Crumble both cookie dough preparations evenly onto the baking sheet.
- Bake for 12 minutes, stirring halfway through for even baking.
- Let the granola cool completely on the baking sheet.
- Transfer to an airtight container and store in the refrigerator once cooled.
Notes & Wine Advice
Wine Advice:
Pair with a sweet dessert wine like Port or a late-harvest Riesling for a perfect post-meal treat.Nutrition values
Calories: 210 kcal | koolhydraten: 24 g | Eiwitten: 4 g | Vet: 11 g | Suiker: 9 g