Granola Chocolate Chip Cookies

Name: Granola Chocolate Chip Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 60 servings
Ingredients: 2 Cups Oat Flour; 1/3 Cup Hemp Protein Powder; 2 Tsp Ground Cinnamon; 1 tsp Salt; 1 tsp Baking Soda; 1/2 Cup Virgin Coconut Oil Liquefied; 1/2 Cup Extra Virgin Olive Oil; 1 Cup Maple Syrup; 2 Tbsp Flax Meal; 6 Tbsp Water; 1 Tsp Pure Vanilla Extract; 1/2 Cup Unsweetened Shredded Coconut; 1/2 Cup Chopped walnuts or other nuts or seeds; 1/3 Cup Mini Chocolate Chips; 3 Tbsp Chia Seeds; 3 Tbsp Hemp Seeds; 1/2 Cup Rolled Oats; 3 Tbsp Pumpkin Seeds; 1/2 Cup Popped or Puffed Amaranth, Quinuoa, Rice or Millet

medlar

Prep 15 mins15m

Cook 11 mins11m

Serves 60

This granola chocolate chip cookie recipe is a makeover of a basic chocolate chip cookie, without any refined flour or sugar (and less sweetener), and packed with nutrient-rich crunchy, melty, flavorful super foods. Feel free to mix, match and substitute as you please with other chopped nuts, seeds or puffed/popped grains. They are a great vegan, gluten-free snack after school. I like using mini chocolate chips because you can get away with adding a smaller amount of total chocolate, but still getting a chocolate chunk at every bite.

Ingredients

2 cups Oat Flour
⅓ cup Hemp Protein Powder
2 tsps Ground Cinnamon
1 tsp Salt
1 tsp Baking Soda
½ cup Virgin Coconut Oil Liquefied
½ cup Extra Virgin Olive Oil
1 cup Maple Syrup
2 tbsps Flax Meal
6 tbsps Water
1 tsp Pure Vanilla Extract
½ cup Unsweetened Shredded Coconut
½ cup Chopped walnuts or other nuts or seeds
⅓ cup Mini Chocolate Chips
3 tbsps Chia Seeds
3 tbsps Hemp Seeds
½ cup Rolled Oats
3 tbsps Pumpkin Seeds
½ cup Popped or Puffed Amaranth, Quinuoa, Rice or Millet

Instructions

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1
Preheat oven to 375 F.
2
Line two rimmed baking sheets with parchment paper and set aside.
3
In a medium bowl, whisk together the oat flour, hemp protein powder, cinnamon, salt and baking soda until all dry ingredients are evenly distributed. Set aside.
4
In another bowl, whisk the oils with the maple syrup, the flax meal, water, and vanilla, until well blended.
5
Pour the moist ingredient mixture into the dry one and whisk until well incorporated. Switch to a spatula and mix in coconut, nuts, chocolate chips, seeds, oats, and popped grain. Make sure all the add-ins are evenly distributed. If possible, let cookie dough rest for , it will set and become more of a dough than a batter, and will be easier to work with it.
6
With mini ice cream scoops or 2 spoons, scoop out dough balls (about 1-inch diameter) onto prepared baking sheets, leaving 1 inch in between each ball. Flatten each ball lightly with your palms and bake for about until cookies brown a bit and smell amazing. Cool on a rack and repeat until all the dough has been used.

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