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Granola Choc Chip Cookies

Granola Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 46 minutes
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Servings

60 Servings

Ingredients

  • 2 cups 240 g oat flour (gluten free, if needed)
  • 1/3 cup 40 g hemp protein powder* (you can use another flour, but hemp adds more protein)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon sea or Himalayan salt
  • 1 teaspoon baking soda
  • 1/2 cup 85 g virgin coconut oil (liquefied, which happens naturally at 76 F, if your kitchen isn't that warm, just melt it in a hot water bath in a bowl or pot) Or try using tahini or nut butter instead.
  • 1/2 cup 85 g extra virgin olive oil
  • 1 cup 190 g pure maple syrup
  • 2 tablespoons flax meal
  • 6 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1/2 cup 60 g unsweetened shredded coconut
  • 1/2 cup 70 g chopped walnuts, or other nuts or seeds
  • 1/3 cup mini chocolate chips
  • 3 tablespoons 40 grams chia seeds
  • 3 tablespoons 40 grams sesame or hemp seeds
  • 1/2 cup 80 g rolled oats (gluten free, if needed)
  • 3 tablespoons 40 g raw, hulled pumpkin seeds
  • 1/2 cup 10 grams popped (or puffed) amaranth, quinoa, rice or millet

Instructions

  • Preheat oven to 375 F.
  • Line two rimmed baking sheets with parchment paper and set aside.
  • In a medium bowl, whisk together the oat flour, hemp protein powder, cinnamon, salt and baking soda until all dry ingredients are evenly distributed. Set aside.
  • In another bowl, whisk the oils with the maple syrup, the flax meal, water, and vanilla, until well blended.
  • Pour the moist ingredient mixture into the dry one and whisk until well incorporated. Switch to a spatula and mix in coconut, nuts, chocolate chips, seeds, oats, and popped grain. Make sure all the add-ins are evenly distributed. If possible, let cookie dough rest for 20 minutes, it will set and become more of a dough than a batter, and will be easier to work with it.
  • With mini ice cream scoops or 2 spoons, scoop out dough balls (about 1-inch diameter) onto prepared baking sheets, leaving 1 inch in between each ball. Flatten each ball lightly with your palms and bake for about 9 to 11 minutes until cookies brown a bit and smell amazing. Cool on a rack and repeat until all the dough has been used.