Pumpkorn Granola Cookies Food

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GRANOLA BREAKFAST COOKIES



Granola Breakfast Cookies image

A soft and chewy cookie with plump raisins and the goodness of granola in every bite. Good for snack time or a late breakfast. Store in an airtight container to keep fresh for a longer period of time.

Provided by Cheerios

Categories     100+ Breakfast and Brunch Recipes

Time 30m

Yield 22

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup white sugar
½ cup butter
2 eggs
1 cup pumpkin seed and flax granola
1 cup raisins
½ cup finely chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Mix together flour, baking powder, and baking soda in a bowl; set aside.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until mixture has the consistency of a smooth paste. Add eggs and beat until smooth and creamy. Add granola, raisins, and walnuts and beat with the mixer until smooth with a slightly grainy texture. Stir in flour mixture until a dough forms. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheet.
  • Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 176 calories, Carbohydrate 25 g, Cholesterol 26 mg, Fat 7.8 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 99.6 mg, Sugar 14.8 g

GRANOLA CEREAL COOKIES



Granola Cereal Cookies image

These are great cookies and easy. My picky son loves them. If you don't have butter you can substitute 7/8 cup oil.

Provided by TDP3050

Categories     Drop Cookies

Time 15m

Yield 5 dozen

Number Of Ingredients 9

1 3/4 cups flour
1 3/4 cups brown sugar (firmly packed)
1 tablespoon cinnamon
1/4 teaspoon baking soda
1 cup butter (softened)
2 eggs
1 teaspoon vanilla
4 cups low-fat granola cereal with raisins
1 cup semisweet mini chocolate chips

Steps:

  • Preheat oven to 375°F.
  • In large bowl stir together first 4 ingredients.
  • Stir in eggs, butter, and vanilla. Mix well.
  • Stir in cereal and chips.
  • Drop 1 - inch balls on ungreased cookie sheet.
  • bake @ 375 for 9 - 11 minutes.

Nutrition Facts : Calories 1321.5, Fat 54.4, SaturatedFat 32.4, Cholesterol 172, Sodium 664.6, Carbohydrate 203.9, Fiber 9, Sugar 123.5, Protein 15.9

GRANOLA COOKIES



Granola Cookies image

Using coconut oil instead of butter not only gives these drop cookies a healthy boost, but it also adds great flavor. Martha made this recipe on "Martha Bakes" episode 809.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h20m

Yield Makes about 40

Number Of Ingredients 13

1/2 cup virgin coconut oil
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon coarse salt
1/2 cup old-fashioned rolled oats
1/4 cup flaxseed meal (ground flaxseeds)
1/2 cup hulled pumpkin seeds (pepitas)
3/4 cup large unsweetened coconut flakes
5 ounces bittersweet chocolate, coarsely chopped (about 1 cup)
1 cup unsweetened dried cherries or cranberries, chopped

Steps:

  • Preheat oven to 350 degrees. Beat oil and brown sugar in a bowl on medium speed until well combined, about 3 minutes. Beat in eggs and vanilla. Add flour, baking soda, and salt; beat until combined. Stir in remaining ingredients until well combined. Refrigerate dough until firm, about 1 hour.
  • Drop heaping tablespoons of dough, 2 inches apart, onto parchment-lined baking sheets. Bake until golden, rotating sheets halfway through, 13 to 14 minutes. Let cookies cool completely on a wire rack before removing from sheets. Cookies can be stored in airtight containers at room temperature up to 2 days.

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