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.

Course Dessert

Cuisine American

Keyword granola cookies, oatmeal cookies

Prep Time 15

Cook Time 9

Total Time 24

Servings

Calories 159kcal

Author Lisa

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
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.

Notes

I like to use ancient einkorn because it is easier to digest. Over the past several generations, wheat has been modified and altered for better yields. The modern version of wheat also contains a lot more gluten than ancient varieties. It is so far from its original form now that many people find themselves sensitive to it. A lot of people are gluten free for this reason. I like to substitute einkorn in recipes when I can.

Nutrition