Granola Breakfast Cookies
Serves: 22 to 24
- ¾ cup coconut oil or ghee
- 1 cup shredded jaggery
- ½ cup maple syrup
- ½ cup unsweetened apple sauce or 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- ½ cup ragi (finger millet) flour or almond flour
- 1 cup old fashioned oats
- 1 teaspoon moringa powder (optional)
- 2 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened coconut flakes
- ½ cup seeds of your choice
- 1½ cups dried fruits of choice, large fruits cut into bite size pieces
- ½ cup nuts of your choice, cut into smaller pieces
- Preheat oven to 375 degrees.
- Combine flours, oats, moringa powder (if using), baking soda and salt into a bowl. Set aside.
- Combine coconut oil or ghee in a bowl of standing mixer. Put it over a saucepan of simmering water. Let coconut oil or ghee and jaggery melt. (You can omit this step during hot weather when coconut oil or ghee is soft. In cold weather it's hard to beat coconut oil or ghee and jaggery. It's best to let them melt together to create smooth consistency). Once melted combine with maple syrup.
- Off heat, beat coconut oil or ghee, jaggery and maple syrup until light and thoroughly combined. Add apple sauce or mashed banana and vanilla extract. While mixture is running on low speed, add flour mixture gradually. Once flour mixture is combined, add coconut flakes, seeds, nuts and dry fruits. Let mixture run until just combined. Remove bowl from mixer and stir cookie dough with a spatula.
- Drop cookie on cookie sheets lined with parchment paper with a ice cream scoop or ¼ cup measure. You will get 22-24 cookies out of this dough. Bake cookies for 14-15 minutes. Let cookies cool on a wired rack. Store in a airtight container for up to 2 weeks. You can grab a cookie for a breakfast if you are in a hurry or a snack.