Lately, I have been fantasising about flapjack. Not sure why. I actually got as far as buying some dates and pumpkin seeds this weekend so I could make my Fruit and Nut Flapjack, but at the last minute, I went another direction. Rather than a tray bake, I decided to do cookies instead. They turned out to be everything I wanted. They’re rustic looking, they certainly won’t win any beauty competitions, but they are thick and soft and a little chewy and very satisfying.

These Granola Cookies would work as a great on-the-go breakfast food. Not only are they full of oats, but has pumpkin seeds, flax seeds, dried fruit, and nuts. You can customise them to your own personal preference too. Don’t like pecans? Use chopped walnuts instead. Don’t like pumpkin seeds? Then try sunflower seeds or dried coconut instead. 

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GRANOLA COOKIES

PREP TIME

15 mins

COOK TIME

45 mins

TOTAL TIME

1 hr

 

Oaty cookies packed with fruit, nuts and seeds, with a hint of cinnamon

COURSE: Breakfast

SERVINGS: 27

AUTHOR: www.mutherfudger.co.uk

INGREDIENTS

• 1801 grams Unsalted Butter
• 160 grams Caster Sugar
• 160 grams Light Brown Sugar
• 1 teaspoon Vanilla Extract
• 2 large Free Range Eggs
• 400 grams Plain Flour
• 1 teaspoon Baking Powder
• ½ teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 150 grams Rolled Oats
• 60 grams Pumpkin Seeds
• 40 grams Flax Seeds
• 40 grams Golden Raisins
• 40 grams Dried Cranberries
• 65 grams Chopped Pecans
• 140 grams Dates

INSTRUCTIONS

1. Cream together the butter and sugar. 

2. Add the vanilla to lightly beaten eggs, then add to the mixture

3. Add in the flour, baking powder, salt and cinnamon, and mix until combined

4. Add in the fruit, nuts and seeds. You should have a slightly sticky batter. Place in the fridge to chill a little while the oven heats up

5. Heat the oven to 190°C / 375°F. Scoop the dough (about 2 tablespoons per cookie) onto a baking tray lined with a silicon mat. Press the scoops with your fingers until they are no thicker than 2cm

6. Bake for 14-15 minutes until the outside is crisp and slightly golden. Place on a rack to fully cool

7. Store in an airtight container for about a week

RECIPE NOTES

You can freeze the dough for up to 6 months. Just scoop onto a baking sheet, flatten, place in the freezer, then once firm, decant into freezer bags. Just add a few minutes extra to the baking time. 

You can also freeze the baked cookies for up to 6 months.