Gluten-free granola is a wonderful breakfast, but don’t overlook it as a nutritious recipe ingredient!
In this recipe, for example, the addition of Maple-Walnut Granola transforms an ordinary oatmeal-raisin cookie into a scrumptious treat with a little crunchy something extra! Let’s call it health: whole gluten-free grains and seeds like oats, brown rice, amaranth, millet, quinoa, chia and buckwheat, plus walnuts … all snuck into a cookie! (For those of you who don’t do nuts, give KIND’s Cinnamon Oat Clusters a try – they make an equally delectable treat!)
Our KIND Granola contest is now closed. Congratulations to the 5 winners:
Melissa; Rachelle; Cheryl & Donald Giles; Michelle Greene & Susan Peters
Gluten-Free Maple Walnut Granola Cookies
**Unless “Baking Raisins” are used, I highly recommend boiling your raisins for a minute or two in plenty of water, then draining them before adding to any cookie recipe with raisins. Their texture and taste is much improved!
Preheat oven to 350° F.
Beat together butter and sugars in a large mixing bowl until light. Stir in eggs and vanilla until well mixed. Slowly add dry ingredients, crushing any large clusters of granola before adding. Stir in raisins.
Scoop tablespoon-sized balls of dough and place 2 inches apart onto parchment-lined baking sheets.
Bake until lightly browned and puffy – approximately 10 minutes. Remove to cool on a wire rack.
Makes: approximately 50 cookies.
*Note: in some cases manufacturers have provided me with product samples for review; in others, I purchased or otherwise sampled the products. I have not been compensated for my opinions or reviews.