We started our spring break with tons of rain, and we are thrilled about that! Not because we love rain, we are simply happy about the fact that it’s not snowing anymore! Fingers crossed! Looks like weather is getting slightly warmer. Fingers crossed! And spring is finally here. Fingers crossed!
And when you feel like it’s warmer out there, ice cream sandwich will come to your mind very naturally… at least for me and my kids! My all-time favourite cookies to go with ice cream are oatmeal cookies. They are crispy, crunchy and healthy! A super no-fuss way to get your kids to love oatmeal. So when a lovely friend sent over a few bags of Sweet Home Farm granola, I knew right away what I should try to bake with them!
Just a side note… Have you tried purple corn flakes? This one here is superb! My whole family is officially addicted!
Back to the granola cookies…
I used my go-to oatmeal cookies recipe by replacing the oatmeal with Honey Nut Granola, which contains toasted whole-rolled oats, crunchy almonds and honey. The cookies are soft and chewy with a crispy edges. Feel free to add dried fruit or chocolate chips to make them even more flavourful!
One of the many good things about these wholesome granola cookies is that they allow you to indulge in eating pleasures without feeling guilty at all. Meaning you can totally take these cookies to another awesome level – granola ice cream sandwiches!
Ingredients (about 30 cookies):
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/2 cups granola
Preheat oven to 350F. Line two baking sheets with parchment paper.
In a bowl, sift together flour, baking powder, baking soda and salt.
In a standing mixer fitted with the paddle attachment, cream butter and two sugars until light and fluffy, about 5 minutes.
Beat in egg until thoroughly incorporated. Mix in vanilla until well combined.
On low speed, add flour mixture until just combined. Then fold in granola by hand.
Form the dough into tablespoon-sized balls place onto the prepared baking sheets. Leave an inch apart between cookies.
Bake for 13 to 15 minutes until the edge is slightly brown. Transfer to wire rack and cool completely.