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rustic granola cookies

These rustic granola cookies with toasted coconut, dried cranberries and apricots, are inspired by my favorite granola recipe. With a big glass of cold milk, they are the perfect Christmas fall and winter treat.

Ingredients

  • 1-1/2 cups butter salted
  • 1 cup organic brown sugar packed
  • 1 egg
  • 1 teaspoon vanilla
  • 1-1/2 cups Einkorn flour You can also substitute unbleached all purpose flour, or whole grain wheat flour.
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 cups old fashioned oats uncooked
  • 1/2 cup toasted coconut chips optional (Find the recipe here. I used coconut chips and broke them up a bit with my fingers after they were cooled. You could also just toast up some shredded coconut.)
  • 1/4 cup dried apricots chopped (optional)
  • 1/4 cup golden raisins  optional
  • 1/4 cup dried cranberries  optional
  • 1/4 cup chopped pecans  optional

Instructions

  • Preheat the oven to 375 degrees.
  • Cream the butter and sugar together in a large stand mixer. (You can also just do this in a large bowl.)
  • Add in the vanilla and egg. Keep mixing until combined.
  • In a separate bowl combine the flour, baking soda and cinnamon.
  • Add the oats and mix until combined.
  • Fold in the toasted coconut, cranberries, apricots, golden raisins and chopped nuts.
  • Drop by heaping tablespoonfuls onto a greased baking sheet.
  • Bake for 9 minutes.
  • Allow to cool before removing.