GLUTEN FREE GRANOLA SPICE COOKIES

Posted by Bryna Bear aka Gluten Free Baking Bear

     This recipe is one I have had for many years.  It was on a bag of Vita-Crunch granola.  I don't know if this company still exists, but the cookies are delicious.  I used to bake these many years ago with friends and we would sit around sipping herbal tea, chatting and enjoying these cookies. 

     I love the spices, they are just perfect.  I did cut down on the sugar a bit, since most granola is already sweetened and my sweet level has dropped a bit since my early twenties.  You can adjust it up if you think it needs some more sugar after tasting the batter.  These cookies are not soft or crisp, but they are hearty, satisfying and firm.  A little different from most cookies they elicit an expression of delighted surprise when first tried and pure enjoyment every time after.

GLUTEN FREE GRANOLA SPICE COOKIES

Makes 3-4 dozen.

Ingredients

½ cup	Vegetable Oil, or melted Margarine, or melted Butter
¾ cup	Brown Sugar (Adjust this to taste by adding more if you think the dough needs it.)
¼ tsp.	Ground Cloves
¼ tsp.	Nutmeg
½ tsp.	Cinnamon
½ tsp.	Baking Powder
2 Tbs.	Sorghum Flour
1 Tbs.	Chickpea Flour
1 Tbs.	Tapioca Flour
½ tsp.	Xanthan Gum
¼ tsp.	Sea Salt
16 oz.	Gluten Free Granola with raisins - preferably oat based (I used a rice flake based granola and added oats to reach the correct amount of ounces.  I just wanted to use what I had on hand.)
2 large	Eggs
1 tsp.	Vanilla Extract
1 Tbs.	Water
½ cup (optional)	Chopped Nuts &/or Chocolate Chips &/or Raisins (if not already in the granola), &/or coconut, etc.

Directions

1)    Preheat oven to 350℉.  Prepare baking sheets by lining them with parchment paper or silpat pads.

2)    In a small bowl mix the flours, sea salt, xanthan gum and baking powder.  Add to the granola mixture and stir in well.  Set aside.

Flour, spices, xanthan gum, salt and baking powder in a bowl.

Granola and flour mixture blended together.

3)  Mix the oil (or melted butter or margarine) with the sugar and spices and mix well.

Brown sugar and oil or melted butter or margarine mixed together.

    4)  Add the granola to the sugar mixture and stir to coat the granola well. 

Sugar mixture added to granola mixture. 

Granola coated well with sugar mixture.

5)    Add the eggs, water and vanilla extract and mix in well.  If the mixture is very dry you can add another tablespoon or two of water.

Adding eggs, water and vanilla to the granola mixture.

6)    If using, add the nuts, raisins, chips and or coconut, etc. and mix in.

Optional nuts and raisins added. 

7)    Scoop out portions of dough that will be the desired cookie size when flattened.  The baked cookies will not spread, so flatten them with a moistened palm before baking.

Raw dough scooped out and flattened on a silpat lined baking sheet.

8)    Bake 8-10 minutes or until the cookies are lightly browned on the bottoms.

Baked cookies cooling on a rack.

9)    Cool completely before storing in a container.  These cookies freeze well for longer storage.  Just let them reach room temperature before eating (if you can wait).

GLUTEN FREE GRANOLA SPICE COOKIES Makes 3-4 dozen. Ingredients ½ cup Vegetable Oil, or melted Margarine, or melted Butter ¾ cup Brown Sugar (Adjust this to taste by adding more if you think the dough needs it.) ¼ tsp. Ground Cloves ¼ tsp. Nutmeg ½ tsp. Cinnamon ½ tsp. Baking Powder 2 Tbs. Sorghum Flour 1 Tbs. Chickpea Flour 1 Tbs. Tapioca Flour ½ tsp. Xanthan Gum ¼ tsp. Sea Salt 16 oz. Gluten Free Granola with raisins - preferably oat based (I used a rice flake based granola and added oats to reach the correct amount of ounces. I just wanted to use what I had on hand.) 2 large Eggs 1 tsp. Vanilla Extract 1 Tbs. Water ½ cup (optional) Chopped Nuts &/or Chocolate Chips &/or Raisins (if not already in the granola), &/or coconut, etc. Directions 1) Preheat oven to 350℉. Prepare baking sheets by lining them with parchment paper or silpat pads. 2) In a small bowl mix the flours, sea salt, xanthan gum and baking powder. Add to the granola mixture and stir in well. 3) Mix the oil (or melted butter or margarine) with the sugar and spices and mix well. 4) Add the granola to the sugar mixture and stir to coat the granola well. 5) Add the eggs, water and vanilla extract and mix in well. If the mixture is very dry you can add another tablespoon or two of water. 6) If using, add the nuts, raisins, chips and or coconut, etc. and mix in. 7) Scoop out portions of dough that will be the desired cookie size when flattened. The baked cookies will not spread, so flatten them with a moistened palm before baking. 8) Bake 8-10 minutes or until the cookies are lightly browned on the bottoms. 9) Cool completely before storing in a container. These cookies freeze well for longer storage. Just let them reach room temperature before eating (if you can wait).