Granola Grabbers: Half Granola Bar, Half CookieKelsey Banfield
The other day I was in the mood for a sweet cookie, but wanted to keep it on the healthier side. That is, the kind of cookie I could eat with only a moderate amount of guilt. While I was flipping through my cookbooks I came across a delicious looking recipe for these Granola Grabbers by Dorie Greenspan. Drop cookies packed with granola, almonds, peanuts, coconut and dried fruit. Yes, I noticed a little butter and sugar in the recipe, too. But for the most part the cookies looked heavy on flavor and light on the calories. The ingredients list and description seemed to fit the bill, and I was eager to give them a try. Thankfully, just as Dorie promised, they turned out to be the granola-y, crunchy, sweet cookie I had been hoping for. They had the texture and shape of a cookie but the heft and weight of a granola bar. Their small size turned out to be perfect for snacking, having two around mid-afternoon did not seriously threaten my new year’s resolution to be bathing suit ready by vacation time this year. My daughter enjoyed them as well, having two with a large glass of milk for an afternoon snack.
Excited about my new found favorite healthy-ish cookie recipe I made a second batch and took them to our PTA meeting. They were snapped up in no time, as expected, and I received several requests for the recipe. So, if you are looking for a great New Year’s Resolution Cookie, here is the one for you!
adapted from Baking From My Home to Yours by Dorie Greenspan
3 cups granola without fruit
1/4 cup raisins (dark or golden)
1/2 cup roasted salted peanuts
1/2 cup slivered almonds
1/2 cup sweetened shredded coconut
1/3 cup wheat gernm
1 3/4 sticks (14 tablespoons) unsalted butter, at room temperature
3/4 cup light brown sugar, lightly packed
1/4 cup granulated sugar
1 large egg
1/4 teaspoon salt
1 cup all-purpose flour.
1. Preheat the oven to 375ºF.
2. In a large bowl mix together the granola, coconut, peanuts, raisins and almonds. Set aside.
3. In a mixer cream the butter and sugar, then add one egg and the salt and mix well. With the mixer on low add in the flour slowly and beat until just combined. Keep the mixer on low and add in the granola a little bit at a time until it is just combined.
4. Shape the batter into 1″ balls and flatten the tops slightly with your fingertips. Bake on a lined cookie sheet for 8 to 10 minutes, or until they are lightly golden brown. Cool on a wire rack and serve.