I’ve been on a granola cereal kick for a few months now to the point that I’ve run out of cabinet space! Due to the overload, I wanted to use the cereal in a way other than simply in a milk-filled bowl or mixed with my yogurt. The texture of one brand in particular made me think its granola could work well if it was used similar to oatmeal in a cookie. This recipe is a play on that idea.
I was a bit indecisive on which granola flavor to use, which is why I went with two varieties. The combination I chose worked out really well for me. Feel free to use the same, or just try only one, or maybe several if you feel like experimenting.
Referring back to oatmeal cookies, I remembered that most original recipes called for a pretty decent chunk of butter. To reduce that amount, I did some research and found that using avocado would provide some healthy fat content and still allow for a chewy texture. Along with the mashed bananas, I felt that the mixture of ingredients would make the cookies moist and flavorful.
These cookies turned out to be a great snack. To keep them soft, I stored the cookies in a sealed container that became empty in only a few days!
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground allspice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 ripe avocado
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 3 cups granola(s) of your choice (I used 1 1/2 cups each of Go Bananas & Triple Berry)
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a medium bowl, stir together flour, allspice, baking soda and salt. Set aside.
- In a large bowl using an electric mixer, beat together butter, avocado and brown sugar and granulated sugar until creamy. Beat in eggs, vanilla and bananas. Gradually combine flour mixture with other ingredients in the large bowl using low setting of mixer. Scrape sides of bowls with a rubber spatula as necessary.
- Stir in granola and chocolate chips and mix well.
- Drop by rounded tablespoons onto lined cookie sheet. Bake for 10 minutes or until bottom and edges of cookies begin to turn a light golden brown. Remove from oven and allow to cool.