Description
These Crispy Grain Free Granola Cookies are a nutritious and crunchy treat made with a wholesome mix of nuts, seeds, and natural sweeteners. Perfectly spiced with cinnamon and enhanced with miso for a unique depth of flavor, these cookies are grain-free and ideal for those seeking a healthy snack that isn’t lacking in taste or texture.
Ingredients
Dry Ingredients
- 1½ cup flaked coconut
- ½ cup pistachios (roughly chopped)
- ½ cup pecans (roughly chopped)
- ½ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup white sesame seeds
- ¼ cup hemp seeds
- 1 tbsp ground flax
- 1 tsp cinnamon
- ½ tsp salt
Wet Ingredients
- ¼ cup maple syrup
- 1 tbsp miso
- 1 tbsp olive oil
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Combine dry ingredients: In a large bowl, add all the dry ingredients including flaked coconut, chopped pistachios, pecans, pumpkin seeds, sunflower seeds, sesame seeds, hemp seeds, ground flax, cinnamon, and salt. Stir well to evenly distribute all components.
- Mix wet ingredients: In a small bowl, thoroughly mix the maple syrup, miso, olive oil, and vanilla extract until the miso is fully dissolved and the mixture is smooth.
- Combine wet and dry: Pour the wet mixture over the dry ingredients and stir thoroughly until all the dry ingredients are moistened and fully incorporated into a sticky dough.
- Shape the cookies: Place a 3-inch ring mold on a prepared baking sheet. Using an ice cream scoop, portion the dough into the ring mold and press it firmly down with a mini spatula to shape a uniform cookie. Carefully lift the ring mold away. Repeat this for remaining dough and cookies.
- Bake: Bake in the preheated oven for 15-17 minutes, or until the cookies turn golden brown and feel dry to the touch on top.
- Cool the cookies: Allow the cookies to rest on the baking sheets for 5-10 minutes to firm up, then gently transfer them to a wire rack to cool completely.
- Store properly: Once cooled, store the cookies in an airtight container at room temperature in the pantry to maintain their crispness for several days.
Notes
- Ensure to press the dough firmly in the mold to help the cookies keep their shape during baking.
- The miso adds a subtle umami flavor that balances the sweetness of the maple syrup—do not omit it for the best taste.
- These cookies can be stored at room temperature for up to a week or frozen for longer storage.
- Feel free to substitute nuts or seeds according to your preference or dietary needs, keeping the total quantity approximately the same.
- For a softer texture, slightly reduce baking time and for extra crispness, extend baking by a minute or two carefully.