Mmm … This chocolate chip granola cookie is made for healthy snacking and milk dipping. In the morning, at noon or at night: you decide! Good to know: the almond butter, cashew butter and coconut flour add extra energy, vitamines and yumminess to your cookie. Easy to make, easy to bake, easy to store 1 to 3 days. Tip: not a fan of chocolate? You can also use our Fruit & Nuts granola or Pecan & Cranberry granola for a fruity cookie.
Ingredients
25 small cookies
135 g FLOOM Chocolate granola
90 g coconut flour
225 g almond butter
90 g cashew butter (or 90g almond butter extra)
90 ml maple syrup
50 ml coconut oil
45 g chocolate chips
1 tsp sea salt
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
Instructions
Preheat the oven to 175°C. In a mixing bowl, add FLOOM Chocolate granola, coconut flour, chocolate chips, baking powder, cinnamon and sea salt. Mix the almond butter with the cashew butter, maple syrup, coconut oil and vanilla extract in a second bowl. Pour the wet mixture on top of the flour mixture and stir well to combine. Roll the sticky dough in 1 cm balls of dough. Place them on parchment paper and press down with a fork to flatten them out. Put the cookies in the oven for about 9-12 minutes. Make sure not to over-bake them, since they tend to get dry. Remove from the oven and allow to cool completely. Keep them in an air tight cookie jar up to two weeks. Enjoy!
