The Wordsmith's Forge

I made these tonight. While I liked the Brownie Batter Granola Butter smoothie, my partner Doug wasn't fond of the texture. So I put most of the rest into a batch of cookies, which we both love.


"Granola Butter Cookies"

Ingredients:
1 1/4 cups whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter (1 stick), melted
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
3/4 cup Brownie Batter Granola Butter
1 teaspoon vanilla extract


Directions:

In a medium bowl, whisk together 1 1/4 cups whole wheat flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.

Cut 1/2 cup butter (1 stick) into tablespoons, place in a microwave-safe cup, and melt it.

Pour the melted butter into a medium bowl. Stir in 1/2 cup brown sugar and 1/4 cup granulated sugar.

In a small bowl, beat 1 egg. Stir it into the butter mixture.

Add 3/4 cup Brownie Batter Granola Butter and 1 teaspoon vanilla extract. Stir them into the butter mixture.

Gradually add the flour mixture to the butter mixture. Stir until just moistened. Don't overmix or the dough could get tough.

Preheat oven to 350°F. Chill dough for 10 minutes. Line a cookie sheet with parchment paper.

Drop teaspoon-sized balls of dough onto the cookie sheet. Bake at 350°F for 9-10 minutes. The edges of the cookies should be just starting to set and the centers still soft. Allow to cool on cookie sheet, then transfer to a sealed tub.


Notes:

Whole wheat flour is nutritious and high in fiber. It makes a nice brown cookie with a slight nutty flavor.

Sea salt has more minerals and trace elements than table salt. If you don't have any sea salt, then table salt will do.

Granola Butter comes in various flavors. I used Brownie Batter for this recipe, thus creating a chocolate cookie. You could swap in other flavors.

The result is a soft, chewy cookie with slightly crisp edges that tastes primarily of chocolate with hints of nuts and spice. We both love these.