Tasha brought these Granookies to our family along with a meal when our newborn moved in with us in September. They are SO GOOD and I felt great letting our toddlers eat them along with the rest of us! (Bonus peek at “Baby Sister”—>)
Low Sugar Granookie: Granola Cookie
by Tasha Hackett
When you want a cookie, but you’re actually starving and what you need is a hearty snack or breakfast? Never fear, granookie is here! Granookie is a granola cookie and is the next best thing to stir-and-pour bread. (Go ahead and add Granookie to your dictionary.
No, it’s not spelled wrong, your computer just isn’t up with the times.) It’s not simple, being that it has about a thousand ingredients and then there’s the whole stirring and making into cookie balls and baking. . . okay, it’s still pretty simple. Especially so because this recipe makes 5-6 dozen cookies. I bake one pan for eating right away, and I freeze the rest into premade cookie balls for a fresh granookie snack or breakfast or dessert for later. Tip: Freeze on a flat pan and then transfer to a bag once frozen.
Granola Cookie: Granookie
Before you skim straight to the recipe for the granookie, you may want to take a few things into account. These are low-sugar and mildly sweet, but not nearly as sweet as cookies, nor even as sweet as traditional granola. In addition, there is a hearty mix of nuts and seeds that makes them deliciously healthy, along with the whole grain addition to stock you up on healthy carbs, fiber, and an exorbitant amount of vitamins and minerals. However, can we cut the healthy talk and just be amazed at how delicious these are and hand them out guilt free?
Whole grain for the win!
I always use fresh-ground flour when baking these. Either soft or hard wheat will work, though I use soft white wheat as it is marginally cheaper than hard wheat. If you’re using store-bought flour, you may need a touch less in your recipe. But it’s a fairly forgiving recipe.
I developed over the past year after much frustration of my granola crumbling everywhere. I’ll sheepishly tell you that I changed it every time because I didn’t follow the recipe… but people kept asking me how to made these granola cookies (and I’d correct them, “It’s called a granookie.”) so I was determined to write down legit measurements and this is the winner!
Enjoy!
Tasha Hackett is a friend of Laura and a bedroom closet jalapeno Cheeto eater. She lives in the great Midwest where the winter whisks your breath away and the summer smothers. Laura is still here, but likes to take a shower every now and then and let Tasha play on the blog. In other news, Tasha’s debut novel, a historical fiction romance, is currently being evaluated by a publisher. She’s been lost in the 1800’s for decades, dreaming of ways to bring her heroes to a happily ever after.
Low Sugar Granookie: Granola Cookie
- 2 Cups of Butter
- ¾ Cup Brown Sugar
- 5 Eggs
- 1 tsp Caramel Flavoring (I use this one.)
- 1 Tbs Vanilla Extract
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- 3 Cups Flour
- 3 Cups Thick Rolled Oats
- 1 Cup Unsweetened Shredded Coconut
- 1 Cup Slivered Almonds
- ½ Cup Pumpkin Seeds
- ⅓ Cup Sunflower Seeds
- 1 Cup Chocolate Chips
- ½ Cup Butterscotch Chips
- Whip the butter and sugar until fluffy, add the eggs, flavoring, and dry ingredients. Add the nuts and seeds and chips. Dough will be quite firm.
- Form into cookie sized balls and bake at 375* for 8-10 minutes (until golden brown). They do not flatten much.
