It is National Chocolate Chip Cookie week! The girls and I decided we are going to create one new granola recipe every month, and we decided to make Chocolate Chip Cookie Granola! Not only that but there are options to make it Chocolate Chip Cookie Dough Granola. We made a few batches and the girls prefer the more traditional version, I also liked a version baked at a higher temp, shorter time, that was pressed into the pan and broken into pieces which I will post below as well but it needs to be watched carefully as it will brown around the edges, unless you liked a little burnt cookie taste. We added 2 versions for Cookie Dough. No matter how you make this it is sure to be a family favorite!
Chocolate Chip Cookie Granola (with Cookie Dough version)
Makes about 5-6 cups
3 c oats, gluten free
1/3 c raw cashew butter
1/4 c raw agave, or honey (honey for non-vegan)
2 TBSP coconut oil
1 TBSP coconut palm sugar (Navitas Naturals)
1 tsp vanilla
pinch of sea salt
1/3-1/2 c sweet cacao nibs, chocolate chips, or chopped dark chocolate of choice (used dark vegan chocolate chips)
Preheat oven to 300 degrees. Line large baking sheet with parchment paper. In large mixing bowl mix together melted coconut oil, agave/honey, coconut palm sugar, cashew butter, vanilla, and salt. Add oats and mix together with rubber spatula until evenly coated. Spread on prepared baking sheet. Bake 30 minutes, stirring every 10 minutes. Remove from the oven and let cool before adding cacao nibs and or chocolate. Store in airtight container, and enjoy within 5-7 days. Enjoy!
To make it thicker and to break into big pieces preheat oven to 400 degrees and press mixture into a 9×9 lined with parchment paper. Bake for 15- 20 minutes watching at the end as it will start to brown and you want it golden but not burnt.
For Chocolate Chip Cookie Dough Granola there are two options. You can add pieces of cashew butter. If you use the fresh ground cashew butter it is thick and you can just drop pieces into your granola right before eating. OR you can make my Raw Chocolate Chip Cookie Dough Cookies and break into pieces and add to the granola. I would recommend adding right before serving not mixing it in and keeping it in a jar.
Two of my favorite things combined into one — chocolate chip cookies and granola! This will be my next batch. Still going through the chocolate cherry granola. Instead of leaving it out in a jar where I was constantly taking handfuls of it, I portioned it into individual bags and froze them so I wouldn’t go through it so quickly.
A perfect match… and both go great with milk! This batch is half the size of the other two recipes I posted. I did that so it can be easily be consumed quicker and we like fresh granola. Love the idea of freezing small batches. We store ours outside right now which is basically freezing it and it keeps well. We can do that with adding the cookie dough but I worry if it is added and kept at room temp it won’t keep well and it may change texture with the moisture. I hope you enjoy this one when you try it!
would you use brown sugar instead of the coconut sugar? I have everything else at home and am trying to avoid the grocery store lol
Yes brown sugar would work in place of the coconut palm sugar. I am usually the opposite finding any reason I can to go to the grocery store.
Do you think I can sub almond butter for the cashew butter? –I hate allergies!
Yes you can. I just cashew butter as I think it tastes the closest to cookies/ cookie dough. While you could sub any almond butter I think Justin’s Vanilla Almond Butter is a great one in this recipe. I hope that helps. Enjoy!
Wow! This looks A-MAZING!!! 🙂
Cookie Dough Breakfast Bowl |
[…] that right after making it I would come up with what the girls thought was “amazing” Chocolate Chip Cookie Granola, with 2 Cookie Dough versions. So back to the Cookie Dough Breakfast Bowl, I made mine with some […]