Good Granola Dunking Cookies - Sweet Potato Chronicles

Good Granola Dunking Cookies

God help me if I leave my house with­out a snack for Scar­lett. It never fails. Even if she's cleaned her plate, within an hour she'll ask for a snack. The kid is the ulti­mate grazer. I'm the same way though. My only issue with the whole obses­sion is most easy-to-grab, throw-in-your-purse snacks are processed within an inch of their life. She loves gra­nola bars, but I find them crammed with sugar. (Oh man, they're good though.) We like to make our own, but this gra­nola treat by Whole Foods is a hit because, well, it's called a cookie.

Scar­lett never turns down a chance to make cook­ies, but she espe­cially had fun this instance as we baked with her cousin dur­ing our visit with my par­ents for Thanks­giv­ing. A teenager who has every rea­son to be bored with a lit­tle cousin, Alice couldn't wait to get started. In fact, the entire project was born from Alice's idea that the girls should have a proper tea party–Real dunk­ing cook­ies, steeped tea and all.

Recipe

1/2 cup but­ter, soft­ened (1 stick)

2/3 cup agave

1 egg

1 tea­spoon vanilla extract

2 2/3 cups low fat pump­kin granola

1/2 cup dried cranberries

1 1/2 cups whole wheat pas­try flour

1/2 tea­spoon bak­ing powder

Method

Pre­heat oven to 350.

In a large bowl, mix together flour, gra­nola and bak­ing pow­der. Cream but­ter, agave, egg and vanilla. Add the but­ter mix­ture to the dry inge­di­ents and blend. Stir in cran­ber­ries. Roll a tea­spoon full of dough in palms to make small balls. Lightly  press onto greased cookie sheet one inch apart. Bake for 6 to 8 min­utes, or until mid­dle of cookie doesn't trans­fer onto tooth­pick. Remove from oven and cool for 5 min­utes. Then trans­fer to a wire rack to con­tinue cool­ing. Enjoy with tea or a big glass of milk or, like us, on the go too.

The girls worked together, and Scar­lett loved her cousin's enthu­si­asm for bak­ing. I can remem­ber doing these projects with Alice when she was younger. It was also so nice for me to just sit and watch all the action. I think I even bailed on the clean up too. (Sorry, mom)

The girls rolled the dough in their hands because Alice was par­tic­u­lar about the right size of cookie.

These cook­ies are per­fect for tea. They are firm and great for dunking.

Since there is about 10 mil­lion kinds of fla­vored gra­nola (choose wisely though…many are loaded with sugar), you can make a dif­fer­ent cookie every time. On this day, we even used blue­berry agave instead of  plain. You can also pretty much throw any­thing in to the batter–raisins, dried blue­ber­ries, sun­flower seeds, carob chips, crushed almonds. They all sound good to me. But noth­ing sounds bet­ter than home­made cook­ies and an unex­pected tea party with family.

  

One Comment

  1. Anna Maria Iaboni says:

    Can you please tell me what low fat pump­kin gra­nola is?

    Thank-you
    Anna Maria

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