Cookies with Berry Granola. Crunchy, rustic, and ready in less than 30 minutes, these cookies are the perfect solution to start your day on the right foot or for a delightful afternoon break without guilt.
They are perfect to dunk in milk or tea or to slip into your bag for a genuine snack, to enjoy wherever you like.
I’ve been looking for simple and tasty cookies to dunk in my morning tea, and these were a revelation! I made them with a bit less sugar than the amount you find below because I prefer less sweet flavors, but feel free to adjust according to your taste.
Moreover, they are also a great anti-waste idea to finish that bottom of the granola bag forgotten in the pantry: low cost, maximum yield!
Let’s see together how to make the recipe for Cookies with Berry Granola. Prepare the ingredients, and let’s get started!
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. If you want, like the page: it would make me very happy. I’ll be waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
In order of use:
- 1 egg
- 3/4 cup brown sugar
- 1/3 cup butter (melted and cooled)
- 1 cup flour (type 0 or type 1 – I used type 2)
- 1/2 tsp baking powder
- 1 pinch salt
- 1 1/4 cup granola
Tools
- 1 Bowl
- 1 Mixer
- 1 Sieve
- 1 Spatula
- 1 Baking sheet
- Parchment paper
Steps
In a large bowl, beat the egg with the brown sugar until slightly frothy. Add the melted butter (let it cool slightly) and mix well.
Add the flour and baking powder, sifting them together to avoid lumps, and work everything with a spatula. Once absorbed, add the pinch of salt. Continue to mix until you get a smooth and homogeneous dough.
At this point, incorporate the granola. If you notice that the dried fruit pieces are a bit too large, chop them coarsely before adding them to the dough. Mix carefully to distribute all the cereals and berries well.
Transfer the dough to the refrigerator and let it rest for about 15-20 minutes. This step is crucial: it will help the cookies maintain their shape during baking, preventing them from flattening too much on the baking sheet.
With slightly moistened hands, form balls of dough (about 15g each) and place them on the baking sheet lined with parchment paper, well spaced apart. Flatten them slightly with the palm of your hand.
Bake in a static oven, preheated, at 350°F for about 12-15 minutes. Remove them from the oven as soon as the edges are golden. Even if the center seems a bit soft, don’t worry, they will harden as they cool.
Here are the Cookies with Berry Granola ready. Enjoy!
Until the next recipe
Crunchy, rustic, and ready in less than 30 minutes
Storage
Once the cookies are completely cool, store them in a tin box or glass jar with an airtight seal. They will stay crispy and delicious for 5-7 days.
Since granola fears humidity, an old trick to store them best is to place a small sugar cube or a grain of rice in the box: it will help absorb any residual moisture, keeping the cookies super “crunchy”.
If you want, you can freeze the already baked cookies for about a month. When you’re in the mood, just pass them in a hot oven at 300°F for 5 minutes: they’ll return as fresh as just baked.
Tips and Suggestions
– If you don’t have berry granola, you can use a classic one and add a handful of dried cranberries or goji berries. The contrast between the sweet dough and the tartness of the berries is the real magic of this recipe.
– If you want to make them even more indulgent, add 40g of white chocolate chips to the dough. It pairs beautifully with the berries, creating a perfect flavor balance.
– Be careful with the oven: every oven is a world of its own. For the first few attempts, check the baking already after 10 minutes. Granola, being already toasted, tends to darken quickly: better a minute less than a minute more!
– If you prefer not to use baking powder, you can omit it. The cookies will be a bit more compact and less “fluffy”, but they will still be delicious and even crunchier.
– Vegan option: if you prefer a 100% plant-based version, you can replace the butter with 60g of vegetable oil (sunflower or corn) or 80g of coconut butter and replace the egg with half a mashed ripe banana.
– Gift idea: these cookies are so beautiful and rustic that, packaged in a transparent paper bag with a nice rope ribbon, they become a perfect homemade gift for friends and colleagues.
– Gift idea: these cookies are so beautiful and rustic that, packaged in a transparent paper bag with a nice rope ribbon, they become a perfect homemade gift for friends and colleagues.
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FAQ (Questions and Answers)
Can I use chocolate granola instead of berry granola?
Absolutely yes! The recipe is very versatile. If you use chocolate granola, you will get a more indulgent cookie. You can also add a pinch of orange zest for a perfect pairing.
The cookies are too soft just out of the oven, what did I do wrong?
Nothing! It’s normal for them to be tender right out of the oven. The granola and sugar need to cool to become crunchy. Let them sit on the baking sheet for at least 10-15 minutes before moving them.
Can I replace all-purpose flour with oat flour?
Yes, you can use oat flour for an even more rustic and fiber-rich result. Keep in mind that the dough may be a bit more fragile, so handle it carefully during shaping.
What if I don’t have butter?
You can replace it with 60g of vegetable oil (sunflower or corn). The cookie will be slightly crunchier and less “buttery”, perfect for those looking for a lighter version.
Can I prepare the dough the night before?
Yes! You can leave it in the refrigerator overnight covered with plastic wrap. In the morning, it will be even easier to form the balls, and the flavors will be well blended. Just remember to let it sit at room temperature for 5 minutes if it becomes too hard to work with.
Do you have any other questions about this recipe? Write them in the comments below, and I will answer as soon as possible! I can’t wait to hear what you think of your granola cookies. Bye!
