Northern California based granola company Sweet Diane’s founder Diane Cowdrey shares with us her recipe for granola cookies, which can be made for 100% vegan. When making these cookies, Diane notes that she likes to use Pascha Organic chocolate, as it is on the Food Empowerment Project‘s list. Part of Sweet Diane’s mission is to use clean ingredients that also give back and are environmentally friendly.
Sweet Diane’s granola is made with simple, nutrient-packed ingredients. Clean ingredients that are plant-based, naturally gluten-free, and with no additives. Ingredients are packed with healthy protein and fats for energy.
1 cup (227 g) butter or coconut oil, softened to room temperature
⅔ cup (141 g) brown sugar, light or dark
¼ cup (53 g) granulated sugar
2 large eggs or egg substitute
1 teaspoon vanilla extract
1 ½ cups (213 g) white whole wheat or all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
3 cups (340 g) granola
½ cup (85 g) mini chocolate chips (optional)
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpat liners, or lightly grease with cooking spray. Set aside.
In a large bowl with an electric handheld mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter or coconut oil, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the eggs or egg substitute and vanilla and mix until the batter lightens in color a bit, 1-2 minutes.
In a separate bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients and mix until just combined (a few dry streaks are ok).
By hand with a wooden spoon or spatula, stir in the granola and chocolate chips (optional) until combined.
Scoop balls of dough, about two tablespoons in size onto the prepared baking sheets, spacing a couple inches apart. Press down lightly on the top of the cookies with the palm of your hand to flatten just a bit.
Bake for 10-12 minutes.
Remove to a cooling rack to cool completely.