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Granola Cookies with Chocolate and Roasted Almonds
Your favorite granola, toasted nuts, and chocolate provide plenty of flavor and endless adaptations to these Granola Cookies with Chocolate and Roasted Almonds!
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups granola
- 1 cup (about 114 g) coarsely chopped roasted almonds
- ⅔ cup (114 g) coarsely chopped chocolate
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Instructions
- Whisk together the flour, baking soda, and salt in a small bowl. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until smooth, about 2 minutes. Mix in the egg and vanilla, beating well.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing until thoroughly blended. Stir in the granola, almonds, and chocolate.
- Drop the dough by rounded teaspoonfuls onto baking sheets lined with parchment paper or silicone liners. Leave several inches between cookies. Refrigerate for 20 minutes.
- Preheat oven to 350°F (175°C).
- Bake, one pan at a time, 12-14 minutes. Cool on the pans for 5 minutes. Then, remove the cookies to wire racks to cool completely.
Notes
- To toast the almonds, spread them on a baking sheet and place in a 350°F (175°C) oven for about 15 minutes.
- Recipe slightly adapted from At Home with Magnolia.
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