You can call my Granola Chocolate Chip Cookie recipe a breakfast recipe. They’re packed with all of the ingredients you’d want in a bowl with milk, only we’ll have it with our morning coffee instead.It’s big. It’s granola. It’s chocolatey. It’s a cookie.
And . . . it was actually my breakfast!
There’s just something about this big, nutty-granola-ey, crispy, chewy treat that makes it seem okay to eat it for breakfast.
Now don’t get me wrong: I’m not proposing we have dessert for breakfast — not all the time anyway. However on occasion, I do think it’s a delightful thing to do. And this Granola Chocolate Chip Cookie recipe is a great way to do it.
I especially love them with my perfect cup of coffee.
Recipe ideas always pop into my head for different reasons. Sometimes it’s a craving or that something is at the peak of its season, and other times it’s because of a memory or because someone might suggest something they’d like.
These cookies came to be because I recently bought a bunch of ingredients to make granola for my dad for Father’s Day, since it’s his favorite treat. Well, I am going to make him granola tomorrow, and in the meantime, I dreamt up this granola chocolate chip cookie recipe.
They’re so delicious, I believe they should be described as “must-try.”
Let’s just call it a Breakfast Cookie, why don’t we!?
And obviously, I also think this cookie is appropriate for a snack, and dessert after lunch or dinner.
While the batter is packed with numerous ingredients, it’s quite simple to put together, and can be done in only around twenty minutes.
Do you see how deliciously crispy those edges look?
Packed with all of the ingredients you'd want in a bowl with milk, only we'll have it with our morning coffee instead.
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 1/2 cup almond meal
- 1/4 cup coconut flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup old fashioned oats
- 1/2 cup sliced almonds
- 1 cup semisweet chocolate chips
- 3/4 cup jumbo raisins, roughly chopped
Preheat the oven to 350 degrees F, and line two baking sheets with parchment paper.
In a large mixing bowl, combine the butter with both sugars, salt, cinnamon, and vanilla. Mix until well blended, then add the eggs and stir to combine well.
Add the almond meal, coconut flour, all-purpose flour, baking soda, and baking powder. Mix only until everything is combined. Do not over mix! Now fold in the goodies: the oats, almonds, chocolate and raisins!
Use a 2-inch ice-cream scoop or a 1/8 cup scoop to shape the cookies, placing them on the parchment-covered baking sheets as you go. They will spread quite a bit, so they should have ample space between them -- about 8 per sheet.
Bake for 10 minutes in the preheated oven. Let them cool on the baking sheet. Eat! Yum!
Bake for 10 minutes in the 350 degree F preheated oven. Let them cool on the baking sheet and eat!