Maple Nut Granola Cookies Recipes

MAPLE GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix maple syrup and coconut oil together in a bowl; add oats, pecans, and almond flour and mix until evenly coated. Spread onto a baking sheet.
• Bake in the preheated oven until lightly browned, about 40 minutes.

MAPLE NUT GRANOLA COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.
• Blend flour, baking powder, ginger, and baking soda together in a small bowl. Set aside.
• Mix brown sugar and butter in another bowl to form a smooth paste. Add eggs; beat with an electric mixer on medium speed until creamy. Add flour mixture; beat until a smooth dough forms. Stir in granola, coconut, and chocolate chips.
• Drop teaspoonfuls of dough 2 inches apart onto the cookie sheet.
• Bake until lightly browned on top, about 10 minutes. Transfer to a wire rack to cool completely.

GLUTEN FREE MAPLE WALNUT GRANOLA COOKIES

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-NUT GRANOLA

Steps:

• Preheat oven to 275degreesF.
• Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a large bowl. Combine syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined. Spread the mixture into a large (12-by-15-inch) roasting pan or large rimmed baking sheet.
• Bake for 45 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries and raisins. Let cool completely before storing.

MAPLE GRANOLA TO-GO BREAKFAST COOKIES

Steps:

• Preheat the oven to 225 degrees F. Toss the oats, almonds, pecans, pumpkin seeds, wheat germ and sesame seeds in a large bowl.
• Melt the butter with 2 tablespoons maple syrup in a small saucepan over medium-low heat. Remove from the heat and stir in the vanilla. Pour the syrup mixture over the oat mixture and stir to coat evenly.
• Spread the mixture on a baking sheet. Bake until golden brown, stirring occasionally, about 1 1/2 hours. Remove the mixture from the oven, but leave the oven on.
• Transfer the granola to a large bowl. Stir in the remaining maple syrup, the dried fruit and egg whites. Spray twelve 1/2-cup nonstick muffin cups with nonstick cooking spray and firmly press about 1/3 cup of the mixture into each. Bake until set, about 45 minutes.
• Transfer the muffin tin to a rack and cool 15 minutes before unmolding. Store cooled granola up to 1 month at room temperature in a tightly sealed container.
• From Food Network Kitchen

MAPLE NUTTY GRANOLA

Steps:

• Preheat oven to 300 degrees.
• Spray a large baking sheet with cooking spray.
• Combine oats, nuts, maple syrup, salt, cinnamon and the raisins, if using.
• Spread mixture onto baking sheet and bake until golden brown, stirring occasionally for about 30 minutes total.
• Cool completely, then store in refrigerator in an airtight container.
• *Serving size is 1/2 cup.

MAPLE NUT GRANOLA

Steps:

• Preheat oven to 325 degrees F. Set out an un-oiled baking sheet.
• In a small saucepan over low heat, warm the oil, syrup, and salt. Stir in the vanilla.
• Place the nuts, oats, and seeds in a large bowl and stir together. While stirring, slowing pour in the warm syrup mixture and thoroughly combine.
• Spread mixture in an even, thin layer out on your baking sheet. Bake for about 20 minute Keep a close eye on things--if anything start to burn, mix it up and spread it out again in the pan (stuff on the edges can sometimes cook too fast).
• Remove from oven. If you like your granola clumpy, squeeze it into clumps and let cool on pans. If you like it without clumps, stir frequently while it cools.
• The granola will keep well for several weeks in an airtight jar at room temperature. It is nice with thick plain yogurt and a few blueberries and stirred with a tablespoon of almond butter.

MAPLE-NUT GRANOLA

Steps:

• Preheat oven to 325 degrees. In a large bowl, toss together oats, pecans, almonds, salt, vegetable oil, maple syrup, and vanilla extract.
• Spread oat mixture on a rimmed baking sheet. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through. Let cool completely.