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A chewy cookie with coconut and chocolate chips. The addition of maple nut granola makes them a good breakfast cookie for a quick start to your morning. Store in an airtight container.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
24
Yield:
24 cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.

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  • Blend flour, baking powder, ginger, and baking soda together in a small bowl. Set aside.

  • Mix brown sugar and butter in another bowl to form a smooth paste. Add eggs; beat with an electric mixer on medium speed until creamy. Add flour mixture; beat until a smooth dough forms. Stir in granola, coconut, and chocolate chips.

  • Drop teaspoonfuls of dough 2 inches apart onto the cookie sheet.

  • Bake until lightly browned on top, about 10 minutes. Transfer to a wire rack to cool completely.

Cook's Note:

For these cookies, I used maple nut granola, which worked out well. Other varieties of granola would also work well in this recipe.

Nutrition Facts

159 calories; protein 2.6g; carbohydrates 17.9g; fat 9.1g; cholesterol 25.7mg; sodium 94.7mg. Full Nutrition
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