What could be better than chocolate chip cookies?  Chocolate Chip Granola Cookies!  You’re going to have to make these cookies for yourself to believe how incredible they are!  And YES, they are gluten-free!  This recipe combines the scrumptious ingredients of traditional chocolate chip cookies with our own Cranberry Cashew Honey Granola. You can use any of our other granola flavors but I think that cranberries and cashews add a special decadent layer of ‘gourmet’.  The taste is decidedly chocolate chip with a surprise here and there of sweet and tangy cranberries and the perfect marriage of cashews and dark chocolate, yum!

Chocolate Chip Granola Cookies

Makes about 18 cookies

Ingredients:

• 1 cup gluten-free flour mix
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/3 cup packed brown sugar
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 large egg
• 1 cup Glutenfreeda Cranberry Cashew Honey Granola*
• 3/4 cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F.  Place oven rack in top 1/3 of oven.

In a small bowl, mix together gf flour, baking soda and salt.  In the bowl of an electric mixer, add butter, both sugars and vanilla and beat on high speed about 3 minutes.  Beat in egg.  Add flour mixture and beat on low until all is combined.  Stir in granola and chocolate chips.

Drop about 2 Tablespoons of batter to form each cookie mound on an ungreased baking sheet.  Gently press down on each mound to flatten tops of cookies into cookie dough pucks.  Bake for 12-13 minutes, turning baking sheet around halfway through bake time.  Cool on baking sheet for about 1 minute then remove to racks to cool completely.

*Glutenfreeda Granola can be found at many natural and conventional groceries stores nation-wide in the U.S and Canada.  To find a store near you, simply enter your zip code in our Store Locator.

Glutenfreeda Granola is also available at Amazon.com and Glutenfreemall.com.

- Chef Yvonne

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