Ever just wanna have a friend come by for a cup of coffee on a lazy weekend morning? While I adore a feast of a brunch, on occasion, I just want a delicious morning snack and a fantastic cup of coffee.
This creation developed as a result of my love of granola, cookies, and breakfast/brunch. Rather than make this a true “dessert” cookie with butter, flour, etc., I left those ingredients out and created what I think is a crunchy, sweet bowl of granola — in a cookie!
Don’t get me wrong, clearly this breakfast cookie could pass as dessert!
And what’s better than to share wonderful food and a leisurely morning with a friend?
Who will you invite over this weekend for casual, relaxed conversation over yummy cookies and coffee?
Can’t get enough granola? Here are a few more recipes to try:
- 2 large egg whites
- 1/2 cup packed golden brown sugar
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon Kosher salt
- 2 cups oats
- 1/2 cup dried unsweetened coconut flakes
- 1/2 cup ground salted & roasted almonds (see notes)
- 1/2 cup raisins
Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, use a large fork to mix the egg whites with the sugar, honey, vanilla, spices and salt.
Once everything is well blended, fold in the oats, coconut, almonds and raisins.
Use 2-inch cookie/ice cream scoop (or about 3 tablespoons), to shape the "batter" into balls, placing them on the parchment-lined baking sheet as you go. (They won't spread, but still leave at least an inch or so between each one.)
Keeping them very well intact, use the palm of your hand to gently flatten them -- just a tiny bit! (They will seem loose, as if they won't stay together -- but they will form nicely when baking.)
Bake in the preheated 375 degree F oven until they are golden brown, 18 to 20 minutes.
Let the cookies cool on the baking sheet for at least 20 minutes and then carefully lift them off the parchment paper with a small metal spatula.
For this recipe, I like grinding whole almonds in the food processor -- so I have some finely ground and some that is left coarser. If you want to skip this step, you can use almond meal.
These cookies are best served as close to baking time as possible because they're deliciously crunchy right out of the oven. They are still good later, but will become softer.
I love inherently gluten-free recipes (since my son has Celiac Disease) -- to make sure this one is gluten-free, make sure the oats say "gluten-free" on the package.