Chocolate Peanut Butter Granola Cookies
Photo: Con Poulos
Grace Parisi grinds granola to use in place of flour, then adds whole pieces of granola to her dough for crunch.
Yield: makes one dozen 3-inch cookies
More From Food & Wine
Total: 1 Hour
- 2 cups granola with nuts and dried fruit
- 1 cup chocolate peanut butter, (see Note)
- 1 (large) egg
- 1 pinch of salt
- Preheat the oven to 350° and line 2 baking sheets with parchment paper. Pick out the dried fruit from 1 cup of the granola and add the fruit to the remaining granola. Transfer the fruit-free granola to a food processor and pulse until finely ground; transfer to a medium bowl. Add the peanut butter, egg and salt. Using an electric mixer, beat the mixture at low speed until smooth. Add the remaining fruit-filled granola and beat the cookie dough just until combined.
- Form the cookie dough into 12 balls and arrange them on the prepared baking sheets. Flatten the balls with the tines of a fork to 3-inch rounds. Bake one sheet at a time in the center of the oven for about 15 minutes, until the cookies are lightly browned around the edges. Let the cookies cool completely on the baking sheets.
Note: Look for either white or dark chocolate peanut butter from Justin’s or Peanut Butter & Co.
Only you will be able to view, print, and edit this note.Add Note