Maple Pecan Granola Cookies
Full of healthy fats from a variety of nuts and seeds, these granola cookies are the perfect chewy snack. Flavored with vanilla and cinnamon, kids and adults will love these! Enjoy them as a breakfast on the go, an after-school snack or a sweet bite after dinner!
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Servings: 18
Ingredients
- ½ cup peanut butter (no sugar added)
- ½ cup cashew butter (no sugar added)
- 1/3 cup pure maple syrup or honey
- 2 eggs (lightly beaten)
- 1 tsp. vanilla extract
- 2 cups rolled oats
- ½ cup pumpkin seeds
- ½ cup pecans
- 2 Tbsp. chia seeds
- 1 tsp. ground cinnamon
- ½ tsp. sea salt
- ½ tsp. baking soda
- ½ cup dried cherries or dried cranberries
- Cooking spray
Instructions
- Preheat oven to 350°F and line a sheet pan with parchment paper.
- In a large mixing bowl, add peanut butter, cashew butter, maple syrup (or honey), eggs and vanilla extract. Mix with a rubber spatula.
- In a separate medium-sized mixing bowl, combine the rolled oats, pumpkin seeds, pecans, chia seeds, cinnamon, salt and baking soda.
- In the large mixing bowl, add the dry ingredients to the wet ingredients and stir. Once combined, fold in the dried cherries (or cranberries).
- Spray your clean hands with cooking spray or use a small ice cream scoop to create dough balls. Place them on the sheet pan and use your hands to flatten the dough in a round shape.
- Bake for 10-13 minutes. Cookies will be done baking when the outside edges appear to be browning. Let cool for 10-15 minutes. Enjoy!
Notes
• Any nut butter can be used as well as any nut or seed. Feel free to use almond butter, walnuts or even sunflower seeds for a nut-free option.
• Replace the cherries with another dried fruit, such as raisins, cranberries, dates, etc.
• Cookies can be stored on the counter for 2-3 days in an airtight container or in the freezer for 2-3 months.
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