Gluten Free Maple Walnut Granola Cookies Recipes
GLUTEN FREE MAPLE WALNUT GRANOLA COOKIES
Provided by Jeff Rasmussen
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F. Beat together butter and sugars in a large mixing bowl until light. Stir in eggs and maple syrup until well mixed. Slowly add dry ingredients, crushing any large clusters of granola before adding. Stir in nuts and raisins. Scoop tablespoon-sized balls of dough and place 2 inches apart onto parchment-lined baking sheets. Bake until lightly browned and puffy - approximately 10 minutes. Remove to cool on a wire rack. Makes: approximately 50 cookies. *Note: in some cases manufacturers have provided me with product samples for review; in others, I purchased or otherwise sampled the products. I have not been otherwise compensated for my opinions or reviews.
MAPLE-WALNUT GRANOLA
A friend brought this out for our kids to snack on while we chatted but I could not stop eating it by handfuls myself. I like the simplicity of it.
Provided by Kitchen Witch Steph
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees.
- Combine oats, walnuts, cinnamon, nutmeg, and salt together in a large bowl.
- In a separate bowl,mix maple syrup, vanilla, and oil.
- Pour syrup mixture over oat mixture and combine until all ingredients are well incorporated.
- Spread mixture onto parchment paper lined baking sheet and bake 15 minutes.
- Stir and return to the oven 10 minutes longer.
- Remove from oven and allow to cool completely.
- Granola may be stored up to 2 weeks in an airtight container.
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THE BEST GLUTEN-FREE MAPLE GRANOLA - BLUE BOWL
From bluebowlrecipes.com
5/5 (30)Total Time 35 minsCategory BreakfastCalories 277 per serving
- In a medium mixing bowl, add the oats, cinnamon, nutmeg, salt, shredded coconut, and pecans. Stir to combine. Pour in the olive oil, maple syrup, and vanilla and stir to combine. Add the almond butter last, and stir to combine. If it clumps in some areas that's fine - clumps in granola are the best!
- Spread the granola out so that it's mostly flat onto your lined baking sheet. Bake for 12 minutes. After the initial 12 minutes, stir the granola on the pan, making sure to move the bits on the edges to the inside of the pan, so they don't burn. Bake for 11-15 more minutes, or until golden brown and crisp.
- Let it cool completely before putting into a storage container. Stirring the granola around when it's done baking but before it cools can ruin any clumps that have formed. Store at room temp in an airtight container for up to 2 weeks.
MAPLE WALNUT SUGAR COOKIES {PALEO, GLUTEN-FREE}
From paleorunningmomma.com
4.7/5 (86)Category Baking/DessertCuisine PaleoCalories 169 per serving
- In a large bowl, whisk together the ghee or coconut oil with the maple syrup, maple sugar, vanilla, and egg until smooth. In a separate bowl, combine the almond flour, baking soda, and salt. Stir the dry mixture into the wet until a sticky dough forms, then stir in the chopped walnuts.
- Chill the dough in the refrigerator for 10-20 minutes. Scoop the dough using a medium cookie scoop (about 1.5 Tbsp) onto the prepared baking sheet, about 2” apart. Very gently press down on the top of each mound - the cookies will still spread but this helps them out.
- Bake in the preheated oven for 10-12 minutes or until golden brown. Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes, then carefully transfer to wire racks to cool completely.
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