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Nutritious, Delicious Granola Cookies
Nutritious, Delicious Granola Cookies

Rich holiday cookies are a seasonal indulgence, and we’re no strangers to their buttery, chocolaty charms. That’s why we were so pleased to spot a delicious alternative to more traditional treats in Leslie Mackie’s new cookbook, More from Macrina. Packed with dried fruit, nuts and seeds, the Seattle baker’s golden granola cookies are a veritable powerhouse of nutrition in cookie form. Eaten for dessert or as an energy-bar alternative for breakfasts on the run, these will be our go-to winter cookies.

Makes 20 (3-inch) cookies

¼ cup golden raisins

¼ cup dried cranberries

8 whole dried apricots (preferably unsulfured), cut into ¼-inch dice

1 cup plus 2 tablespoons all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

¾ cup old-fashioned oats

1 tablespoon flaxseeds

⅓ cup raw sunflower seeds, toasted

¼ cup raw pumpkin seeds, toasted

¼ cup raw almonds (with skins), toasted and coarsely chopped

½ cup (1 stick) unsalted butter, at room temperature

⅓ cup plus 2 tablespoons packed light brown sugar

⅓ cup plus 2 tablespoons granulated sugar

1 egg

1 teaspoon pure vanilla extract

1. In a medium bowl filled with hot water, soak the raisins with the cranberries and apricots, covered, for 20 minutes. Drain and squeeze the fruit gently to remove any excess water. Set aside.

2. In a separate medium bowl, sift the flour with the baking soda, baking powder and salt. Add the oats, flaxseeds, sunflower seeds, pumpkin seeds and almonds, then mix until thoroughly combined. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar and granulated sugar at medium speed until light and fluffy, stopping to scrape down the bowl with a spatula as needed, about 5 minutes. Add the egg and vanilla and mix at low speed until fully incorporated, then scrape down the bowl again. Mix in the dry ingredients in four additions. After the third addition, add the plumped raisins, cranberries and apricots along with the final portion of the flour mixture. Mix until the ingredients are just incorporated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to five days.

4. Position two racks in the center of the oven and preheat it to 325º. Line two rimmed baking sheets with parchment paper.

5. Remove the dough from the refrigerator and let it warm at room temperature, about 20 minutes. Scoop the dough from the bowl with a large spoon or a No. 30 ice-cream scoop and form it into 1¾-inch balls. Place the balls about 3 inches apart on the prepared baking sheets, flattening them until ½ inch thick while maintaining their circular shape.

6. Bake the cookies for 18 minutes or until they are golden brown, rotating the sheets halfway through the baking time. Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Repeat the process with the remaining dough. Serve or store in an airtight container at room temperature for up to one week.

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