Breakfast and dessert all mixed into one.
I decided on this name for the cookie because I realized that as I was making them, I could have easily been making granola. But for some reason when baked as small round balls, it tastes oh-so-much better. If your a granola-maker and your baking cabinet is well-stocked, then you should have everything you need for these yummy make-shift-chocolate-laced-granola-oatmeal-type cookies. If your baking cabinet is lacking some, well then, its a great excuse to go out and purchase all those ingredients you’d been meaning to try anyway (ie spelt flour, chia seed, maple syrup…). Go ahead, try it.
- 1 cup of whole grain oats
- 2/3 cups spelt flour
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/3 cup unsweetened shredded coconut
- 1/3 cup raisins or dried fruit
- 1/3 cup chocolate or carob chips
- 1 tsp baking powder
- 1 tbsp chia seed + 2-3 tbsp water
- 1/3 cup maple syrup or maple/agave blend
- 3 tbsp almond butter (or other nut butter)
- 2 tbsp canola oil or melted Earth Balance
- 1 tsp vanilla
Preheat the oven to 350 degrees. In a medium bowl, combine the oats, flour, salt, cinnamon, coconut, raisins, baking power and carob/chocolate chips. Stir until combined.
In a separate bowl, combine the chia + water, maple syrup, oil, almond butter, and vanilla and stir until blended. Add the wet ingredients to the dry and stir until combined.
Line a baking sheet with a cookie liner or grease baking sheet with Earth Balance. Spoon 1 tbsp balls of batter on cookie sheet and bake 7-9 minutes. Remove from oven and let them cool before enjoying.