This not-too-sweet, “Oatmeal cookie” takes one of our favorite products, the Cinnamon Crunch granola, and turns it into a satisfying, better-for-you cookie!
Yield: approximately 18 1.4 oz cookies
½ C warm water
1T ground flax or ground chia
¼ C sunflower, safflower, or grapeseed oil
½ C light agave syrup
1 t molasses
1 t gluten-free vanilla extract
1 bag Enjoy Life Cinnamon Raisin Crunch Granola
1/3 C + 1T brown rice flour
¼ C tapioca flour
¾ t xanthan gum
1 t baking powder
¼ t salt
Preheat oven to 350 F or 325 F for a convection oven.
Combine water and flax seed, and allow to sit for five minutes.
In the bowl of a food processor or a stand-up mixer, combine all the wet ingredients, including the water (after 5 minutes). Mix for a few minutes.
In a separate bowl, combine the flours, granola, and the rest of the dry ingredients. Add the dry ingredients all at once to the wet ingredients.
Mix until combined, less than 30 seconds. As the dough sits, it will absorb all of the liquid.
With a 1 oz ice cream scoop, scoop cookie dough onto parchment-lined baking sheet.
Bake in oven for 10 minutes or until golden brown around the edges.
Eat right away or store in an airtight container for up to three days. Dough can also be frozen for up to a month.