Granola Cookies for a Bike Ride

Granola Cookies… AKA bomb cookies… AKA my new favourite cookies…

Yep – “my new favourite.” It just got real up in here.

I don’t know guys, there is just something about a good oatmeal cookie…

All hearty, and chewy and oaty…. seriously just the thought has me drooling on command. Especially if you eat them warm from the oven… omergawwddd heeeaaaven.

I call these “granola cookies” because I based them off of my favourite granola recipe (another one of my personal addictions).

I loaded them up with all my favourite goodies, like pecans, flax seeds, coconut, cacao nibs, sunflower seeds – and of course peanut butter.

They are like granola bars in cookie form. Healthy (ish) – I mean I wont get carried away here – but you catch my drift… they are loaded with only good things.

They are perfect for when you need to re-fuel – or just anytime because let’s face it, they are damn delicious no matter what you are doing – but Jer and I took them on a mountain bike adventure a couple weekends ago, and we were stooooked to have them when we stopped for a rest.

These cookies have cocoa nibs instead of chocolate chips and if you are hesitant about this swap – don’t be. Let me tell you, cocoa nibs add the most amazing flavour and texture to these cookies. I know cocoa nibs might not be a pantry staple for you, but if you want to take these cookies to the next level… definitely try them out – you will not regret it.

Scroll down for the recipe friends. Happy Baking!

-KP

Granola Cookies – AKA Bomb Cookies

Things you need…
1 cup butter, softened
1/3 cup natural peanut butter
1 1/2 cups dark brown sugar
1 egg, room temp
2 tsp pure vanilla extract
1 cup shredded coconut
1 1/2 cups all purpose flour
1 3/4 cups large rolled oats
1 1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup flax seeds
1/2 cup cocoa nibs (you could also use chocolate chips)
3/4 cup chopped pecans
1/2 cup sunflower seeds

Optional Toppings
dark chocolate chunks
mini peanut butter cups
flaked sea salt – This is my favourite 

How to make…
Preheat oven to 350F degrees or 325F degrees convection.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter and dark brown sugar; beat on high until pale and fluffy – about 5-6 minutes, scraping down the sides of the bowl every so often.

Scrape down the sides of the bowl and add the egg and beat until fluffy. Add the vanilla, and coconut; beat until combined.

In a small bowl, whisk together flour, rolled oats, baking soda, baking powder, cinnamon and salt. Add in two additions to the wet ingredients, beating on low speed until just combined. Add the flax seeds, cocoa nibs, sunflower seeds and toasted pecans; beat until evenly distributed.

Using a cookie scoop, scoop your batter out into about 2 tbsp portions out onto your baking sheets leaving about 2 inches between each cookie. I usually put no more than 9 onto each tray.

If you aren’t adding additional toppings – Bake for 10- 12minutes or until the edges are golden and set. Remove from the oven and generously sprinkle with flaked sea salt, (if desired) and place on a cooling rack to cool for at least 5 minutes before serving.

If you are adding additional toppings – bake cookies for 10 minutes to start and then remove pan from oven and top with additional toppings if desired. I placed a couple chocolate chunks and peanut butter cups on top just for an extra delicious bite. Bake for an additional 2-3 minutes or until the edges are golden brown.

Place baking sheet on a cooling rack to cool for at least 5 minutes before serving. Cool completely if you are planning to bring them on a hike or adventure!

Make ahead tip: I usually bake off 1 tray of cookies and then place the rest of my cookie dough balls in a freezer bag, and they can be stored in the freezer for 2-3 months. When you are ready to bake them off, you can bake them from frozen, but you will need to add additional bake time – probably 4-5 extra minutes.