Wednesday, January 16, 2013

Chewy Caramel and Chocolate Granola Cookies

With my newly made Salted Caramel Sauce, I couldn't wait to start using it in all sorts of treats! Oh I had inspiration. Lots of inspiration. But it was a cookie recipe I came across on Pinterest (looking for a use for a solitary, over-ripe banana) that hooked me, and before I knew it I had the mixing bowls and spatulas out, tossing in granola for a crunch of chocolate and swapping out the GF flour mix that Kristy from Keepin It Kind called for in the original for oat flour. Of course, my caramel took centre stage as the sweetener, and after a nice chill they baked into chewy perfection.
Caramel Granola Cookies
If you are any sort of caramel, banana, or chocolate fan (guilty on 2/3 - I don't like raw bananas unless they're green!), these are a great treat for you. They're vegan (if you made the Chunky Aztec Chocolate Granola with agave), whole grain, and even low fat! Biting into one, though, all you'll think is "time for dessert".

Caramel Granola Cookies
Makes 24
1 ½ cups oat flour
½ tbsp Ener-G Egg Replacer (or 1 egg)
½ tsp baking soda
¼ tsp salt
1 large ripe banana, mashed
1 tbsp non-hydrogenated shortening
1 tsp vanilla extract
2/3 cup Simple Salted Caramel Sauce
1 ½ cups Chunky Aztec Chocolate Granola
  1. In a bowl, mix together your flour, egg replacer, baking soda, and salt. 
  2. In another large bowl, beat together your mashed banana and shortening until fluffy. 
  3. Beat in the caramel and vanilla.
  4. Slowly beat in the dry ingredients, then fold in the granola.
  5. Wrap in plastic and chill 1 hour.
  6. Preheat the oven to 350F. Line two baking sheets with parchment paper.
  7. Scoop tablespoons of dough onto the prepared baking sheet. 
  8. Bake 10 minutes. 
Amount Per Serving
Calories: 90.8
Total Fat: 2.2 g
Cholesterol: 0.0 mg
Sodium: 93.5 mg
Total Carbs: 18.8 g
Dietary Fiber: 1.3 g
Protein: 1.5 g

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