Every now and then I want a little something to go with my fruit and yogurt in the morning. That little something usually takes the form of my homemade granola (from the Gluten-Free Good Health Cookbook). But I only make it once or twice a year because…. well…… because we like it too much in this household – and we eat it all – very quickly. You know how it goes. I can’t even find a spot to hide it in the back of the freezer that’s safe.
I’ve often thought I should just make half the recipe, but then one day recently, a woman who uses my cookbooks named Janet wrote to ask if I could recreate a very simple sounding gluten-free “granola” cookie that her husband was craving. He’d been given one that he really enjoyed at a local hospital after surgery. Janet was hoping I could figure out how to make it, so she sent me a list of the ingredients. I spoke with her on the phone and we discussed the taste, the crispy-on-the-outside-chewy-on-the-inside texture, and the relatively smooth appearance. I set to work thinking that maybe, besides helping Janet and her husband, this could be the answer to my desire for a small-impact alternative to making a big batch of granola.
“Small impact” you ask?
Yes. There’s not too much of any one ingredient and the recipe doesn’t make too much –although it can be doubled if you want to hide some in the freezer.
But it made a big impact in my test kitchen. I tried a lot of variations: with and without nuts (we liked it both ways), more raisins and less raisins (I went with more to add extra sweetness and chew, but you can go with less because the recipe is very forgiving). I tired using just honey for the sweetener (because that’s what I do in my granola recipe), all dark brown sugar, and all granulated sugar. I went with a combination of granulated and dark brown because it made the best cookie. I tried it with a regular egg and flax egg and there wasn’t a lot of difference, so both are offered here. I tried more and less spice and we liked more. I tried using ground cinnamon, and then, I tried using “Baking Spice”. We liked each version, so both are suggested below (however, you can use a totally different spice, or no spice, if you prefer). These cookies don’t contain xanthan gum or gluten-free flour so they’re easy for even non-GF bakers to whip up.
Hungry for a little granola but don’t want to spring for the $8.00 a bag gluten-free version at the store? Or maybe you don’t really feel like making a big batch of your own? Try these simple and delicious granola cookies. They’re perfect to eat along side (or on top of) your yogurt in the morning. And they also make a pretty good lunchbox or afternoon snack.
Makes 12 cookies
Recipe can be doubled
1 cup gluten-free rolled oats*
1/4 cup granulated sugar
1/2 cup raisins
1/2 cup shredded unsweetened coconut
1/3 cup slivered almonds or finely chopped nuts (optional)
3/4 -1 teaspoon cinnamon or Baking Spice
1/4 teaspoon salt
2 tablespoons dark brown sugar
1 large egg or 1 flax egg (see Cook’s Note below)
1/4 cup canola oil
1 teaspoon pure vanilla extract
1. Preheat oven to 350ºF. Position rack in center of oven. Line cookie sheet with parchment paper.
2. Combine rolled oats, granulated sugar, raisins, coconut, nuts (if using), cinnamon, and salt in a small bowl. Set aside.
3. Combine dark brown sugar, egg, canola oil, and vanilla extract in large bowl of electric mixer; mix at medium speed for 1 minute until very well blended. Pour in oat mixture and mix on low speed until just combined. Do not overbeat and or you will break down the oats. Press granola mixture down into the bottom of the mixing bowl and allow it to rest there for 5 minutes (this will allow the oats to absorb some of the liquid and make it easier to form the cookies).
4. Divide the granola mixture into 12 small mounds on the prepared cookie sheet using a soup spoon (use the spoon to remove each mound from the bowl). Cut/rip a 3 x 3-inch square of parchment paper and use it to press and mold each cookie into a small round shape with a flattened top (about 1/2 thick and 2 inches in diameter). Place the parchment over the top of each pile of granola and press down using your fingers. Cookies should be about 1-inch apart and have a smooth surface. Tuck in any raisins or nuts that stick out.
5. Bake in center of oven for about 15-20 minutes until bottoms are lightly browned, edges are starting to brown, and tops are a very light brown (cookies made with flax egg may take a few minutes extra). Allow cookies to sit on the cookie sheet for 2-3 minutes then move the whole sheet of parchment paper to the counter to cool completely. Store in an airtight container.
After four days, store in refrigerator. Can be kept in refrigerator for 2 weeks or frozen for up to one month.
*I used Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats.
Cooks Note: To make flax egg: combine 1 tablespoon flax meal and 3 tablespoons warm water. Stir well and allow mixture to sit until it becomes gelatinous (about 15 minutes). Stir well before using.
©2015 by Annalise Roberts