Much like other larger families, we primarily shop at Costco for the majority of our weekly bulk groceries because with three growing kids, they can eat a lot! And, like a lot of people when shopping at Costco, our eyes are much bigger than our actual stomachs!
At one of our weekly Costco trips a few weeks ago I saw a big bag of delicious Coconut & Cashew Butter granola and had to have it! Weeks later and I ate maybe 1/2 cup of the 42 cup bag. I guess I thought I would eat it far more than I really did… Granola is tricky like that! It seems like a healthy choice; I swear I will snack on that instead of Cheeze-it’s but in reality – I don’t. I am not a cereal eater so it wouldn’t serve as a replacement for that in the mornings and I don’t eat yogurt so using it as a healthy crunchy topping didn’t happen, either.
Enter – COOKIES. I do love cookies. I especially love oatmeal cookies. So with the left-over bag of granola I figured granola is made out of oats, oatmeal cookies are made out of oats, and that seemed to make sense as a delicious cookie option. They turned out really yummy and had a subtle coconut taste to them. They were soft, though not chewy like a standard oatmeal cookie.
Coconut & Cashew Butter Granola Cookies
A delicious spin on a traditional oatmeal cookie.
You could make these cookies with any type of granola that you have lying around and it would yield a very similar delicious treat.
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 cups all-purpose flour
- 3 cups coconut & cashew butter granola (or granola of your choice)
- In a kitchen-aid mixing bowl, use the paddle attachment and beat the butter with both of the sugars until creamy.
- One at a time, add the eggs and both of the extracts; beat on low-medium until combined.
- In a separate bowl, mix together the flour, salt, baking powder, and baking soda.
- Add the wet ingredients slowly into the dry ingredients and gently fold them in being careful to not over-mix. Gently fold in the granola.
- Scoop each cookie out onto a parchment lined cookie sheet. I used a small ice cream scoop to ensure they’re all the same size/shape. I got 8 cookies per sheet.
- Bake the cookies at 350 degrees for 18-20 minutes or until golden brown.