Chocolate Chip Cookie Granola Cookie
Gluten-Free // Makes 6 Cookies
We partnered with the famous Maman Cafe & Bakery and its Executive Pastry Chef, Jean-Louis Berthet, to create this cookie recipe suitable for all skill levels. Whether you’re an avid baker or rarely in the kitchen, get ready to become obsessed with these cookies!
With a touch of cocoa butter, whip up our Chocolate Chip Cookie Granola into cookies that’ll be sure to please. Or, let your creativity run wild and use this cookie recipe as a bar, topped with your favorite nut butter or even the base of a cookie granola cake!
Prep time: 15-20 min
Chill time: 1 hour
INGREDIENTS
Cookie Base
1 bag Purely Elizabeth Chocolate Chip Cookie Granola
1/4 cup melted cocoa butter
Dark Chocolate Glaze
1.7 oz dark chocolate
1 tsp cocoa butter
1 Tbsp fleur de sel
DIRECTIONS
1. Line a baking sheet with parchment paper and space your cookie molds 1” apart. If you don’t have cookie molds, a greased muffin pan will work best.
2. In a double boiler or your microwave, melt the cocoa butter. Once fully melted, remove from heat.
3. In a stand mixer fitted with the paddle attachment, add 1 bag of Cookie Granola. Mix on low, slowly breaking down bigger clusters of granola.
4. Once granola is broken down, yet still chunky, slowly pour in the cocoa butter, continuing to mix on low.
5. Mix until the granola is well incorporated, with cocoa butter evenly coating all of the granola. Scoop 3.2 Tbsp of cookie mix into each mold or muffin pan hole, and gently press down.
6. Place the baking sheet in the refrigerator for 60 minutes for cookies to set.
7. While the cookies are setting, use your double boiler or microwave to melt the chocolate and cocoa butter together, stirring until fully incorporated.
8. Once melted, remove your cookies from the refrigerator and drizzle the tops of each one.
3. Sprinkle a pinch of fleur de sel across the top of each cookie, et voila!
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