Granola Cookies

These cookies were born out of the cupboards of the cottage. One rainy day, when I was in the mood to bake something, I decided to make cookies, only to realize we had no flour. I did find the ground up bits at the bottom of a bag of granola and substituted those instead. Those cookies were quite crunchy and not quite right, but inspired these little gems when I was back in the city. The recipe below is quite similar to a kitchen sink cookie, but a little crunchier because of the ground oats and granola. I like to eat them for breakfast, but they also make a nice afternoon snack. 

The amount of sugar you add is totally dependent on how sweet your granola is. So, if you aren't an incurable dough nibbler this will be the time to break with restraint and try it out. If you would prefer, try maple syrup instead of the brown sugar to up the granola-taste. 

Makes aprox. 30 cookies

COOKIE INGREDIENTS:

1/4 cup canola oil

1/4 cup prune puree or apple sauce

1/2 cup vegan margarine

3/4 cup gluten free granola, ground in a food processor

1 cup wheat-free flour

1/2 tsp xantham gum

1/2 cup gluten free oats, ground in food processor

1 tsp vanilla

1 tbs molasses

1/2 cup brown sugar (or to taste)

1 tsp baking soda

1/2 tsp baking powder

2 egg equivalencies

1 cup gluten free rolled oats

1 cup gluten free granola

1 cup  flaked dried coconut

1 cup dried cranberries

COOKIE DIRECTIONS:

In a large bowl, mix together with a wooden spoon mix together the canola oil, prune puree, and margarine. Add the vanilla and molasses and then the ground up granola. Add the sugar, deciding how much you need. Add the ground oats and combine. Sift in the wheat-free flour, xantham gum, baking soda and powder and a pinch of salt if you'd like. Add the egg replacer as directed on the package, stirring gently. Lastly add the dried cranberries, oats, granola, and coconut. Drop by tablespoon onto a pan lined with parchment paper and bake at 350 degrees for about fifteen minute, rotating the pan half way through. 

Allow to cool on the pan for a moment and then cool completely on a cooling rack. 

Store in an airtight container for up to a week.