This is a combined recipe where you make the cookies first to add to the granola after. Recipe for Double Chocolate Fudge Cookies HERE.
Although this recipe seems very involved it actually doesn't take that long to make. And you won't have to make it very often because it makes a large amount. It's like buying a box of cereal at the grocery store, only way healthier and with way less sugar. Enjoy for breakfast in a bowl with some unsweetened almond milk or heavy cream or eat dry as an afternoon snack. Store in the refrigerator. One serving is 2.5 ounces (70 g).
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 1 cup almonds
- 1 cup hazelnuts
- 1 cup pecans
- 1/2 cup walnuts
- 1/3 cups hemp seeds
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/3 cup chia seeds
- 1/2 cup flaxseed meal
- 1/4 cup cacao nibs
- 1/2 cup unsweetened coconut
- 1/4 cup cocoa powder
- 1/2 tsp Himalayan pink salt
- 3 tbsp swerve confectioners
- 1 egg white
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/4 cup melted butter
- 1/4 cup melted coconut oil
- 12 drops stevia glycerite
- 8 chocolate cookies crumbled Recipe for my Double Chocolate Fudge Cookies in link above or can be found in the "Baking" section.
Ingredients
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Rate this recipe!
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Instructions
- Preheat oven to 325F.
- Line 2 large baking sheets with parchment paper.
- Put almonds and hazelnuts in a food processor and pulse until broken up but still with some large pieces.
- Add pecans and walnuts and continue to briefly pulse.
- Place nuts from food processor in a mixer (or use hand blender) along with all seeds, flax, chia, cacao, coconut, cocoa, salt and swerve. Gently blend all ingredients together.
- Add one egg white.
- In a separate bowl mix together melted butter, coconut oil, vanilla and almond extracts.
- Pour oil and extract mixture into blender.
- Continue to mix gently until all ingredients coated with egg and oils.
- Add stevia glycerite and continue to mix gently.
- Add crumbled cookies to the mixture.
- Transfer the mixture to the baking sheets and press down into pans in a uniform layer about 1/4" to 1/3" thick.
- Bake for 10 minutes until lightly brown and crispy. Check at 8 minutes.
- Let cool and break apart and place in gallon ziplock bag. Granola will crisp up as it cools.
- Store in the refrigerator until ready to eat.
Recipe Notes
Nutrition Facts
Chocolate Cookie Granola
Amount Per Serving (70g)
Calories 293
Calories from Fat 239
% Daily Value*
Total Fat 26.6g
41%
Saturated Fat 7g
35%
Cholesterol 10mg
3%
Sodium 47.8mg
2%
Total Carbohydrates 11.3g
4%
Dietary Fiber 6.6g
26%
Sugars 2.8g
Protein 7g
14%
* Percent Daily Values are based on a 2000 calorie diet.