a journal of tea-inspired foods and recipes
Remember the Goji Berry Granola I made last week? This week I turned what remained of the tasty granola into chocolate granola cookies to nibble alongside my morning or afternoon tea.
These cookies are super easy to make and only require a few ingredients, including a new-to-me delicious discovery: chocolate nut butter. I used Justin’s chocolate hazelnut butter here, but Justin’s also makes chocolate almond and chocolate peanut butters. Any of these decadent nut butters will work.
This recipe uses up about three quarters of a jar of Justin’s chocolate hazelnut butter; the stuff is so good that I’ve been sneaking spoonfuls of what’s remaining for a breakfast treat or a late night snack. Trust me, the jar won’t last long once you open it.
Happy cooking and sipping!
(Adapted from the Chocolate Peanut Butter Granola Cookie recipe in the September 2012 issue of Food & Wine magazine.)
Makes about a dozen cookies
2 cups Goji Berry Granola (or your favorite granola that has nuts and dried fruit)
1 cup chocolate nut butter (I used Justin’s Chocolate Hazelnut Butter)
Pinch of salt (optional)
1. Preheat the oven to 350 degrees, and line 2 baking sheets with parchment paper. Pick out the dried fruit from 1 cup of the granola, and add the separated fruit to the remaining 1 cup of granola.
2. Transfer the fruit-free granola to a food processor, and pulse until finely ground. Transfer the ground granola to a mixing bowl, then add the chocolate nut butter, egg, and salt. Using an electric mixer, beat the mixture at low speed until smooth. Add the remaining fruit-filled granola, and beat the cookie dough just until combined.
3. Form the cookie dough into about 12 balls and arrange them on the prepared baking sheets. Flatten the balls with the tines of a fork to 3-inch rounds. Bake one sheet at a time in the center of the oven for about 15 minutes, until the cookies are lightly browned around the edges. Transfer the cookies to a cooling rack, and let them cool completely before nibbling.