18 Rabbits Granola Cookies
At this year’s Foodbuzz Blogger Festival I ate some yummy 18 Rabbits granola and jumped at the chance to create a holiday recipe when Jessica from 18 Rabbits sent me their Veritas Granola. Even better, I wanted to share these cookie creations with other blogging friends through the 2012 Great Food Blogger Cookie Swap!
By participating in this year’s cookie swap I received a “Be a good cookie” cookie spatula courtesy of OXO. Thanks to OXO for supporting Cookies for Kids’ Cancer!
18 Rabbits prides themselves on “Simple Authentic Granola” so I wanted to make a simple and authentic granola tasting cookie. A cookie not loaded down with sugar and fat (even though I love them both)! I ended up making two variations and sent some of each to my three cookie swap matches; Kaitlin at I Can Cook That, Michelle at The Run-Down, and Allix at The Nonpareil Baker. In return, I received cookies from Lauren at Jammin’ in the Kitchen, Jenn at The Rebel Chick, and Jennifer at Juanita’s Cocina!
18 Rabbits Granola Cookies
Wheat Free Version
2 c. Veritas Granola
1/2 t. baking soda
1/4 t. salt
2 eggs
1/4 t. almond extract
1/4 c. honey
3/4 c. almond flour
turbinado sugar
Place granola in a food processor and lightly pulse the granola. Add the baking soda, salt, extract, honey and eggs and processor for 20 seconds. Add the almond flour and process again until combined.
Spoon dough into a bowl, cover and chill for 30 minutes. Preheat oven to 350 degrees fahrenheit. Roll chilled dough into 0.5 oz balls and roll in the turbinado sugar. Place 12 to 15 balls on a cookie sheet covered with a silpat mat or parchment paper.
Lightly press down the cookie with the bottom of a flat glass. Bake for about 8 minutes or until golden brown. Cool on a cooling rack. They were best fresh out of the oven. When stored in an air tight container they softened slightly, store for up to 5 days.
Wheat Version
2 c. Veritas Granola
1/2 t. baking soda
1/4 t. salt
2 eggs
1/4 c. honey
1/2 c. white whole wheat flour
Make the candied walnuts and set aside. Place granola in a food processor and lightly pulse the granola. Add the baking soda, salt, honey and eggs and processor for 20 seconds. Add the flour and process again until combined. Spoon dough into a bowl, cover and chill for 30 minutes. Preheat oven to 350 degrees fahrenheit. Roll chilled dough into 0.5 oz balls and place 12 to 15 balls on a cookie sheet covered with a silpat mat or parchment paper.
Lightly press a candied walnut into the top of each cookie. Bake for about 8 minutes or until golden brown. Half way through baking, press down the walnut deeper into the cookie. Cool on a cooling rack.
They were best fresh out of the oven. I found that when storing these cookies in an air tight container the candied walnuts started to seep sugar into the cookie and sometimes fell off. These are certainly best served within a day or two.
Happy Holidays!
This entry was posted in baking, cookies, healthy and tagged 18 rabbits, almond flour, Be a good cookie, candied walnuts, cookie swap, cookies, granola, OXO, turbinado, white whole wheat flour.
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