Granola Cookies
Submitted by gwhits
Meringue-based granola cookies made with whipped egg whites, brown sugar, and folded-in granola. Light, crispy, and low-fat with no butter or flour needed.
YIELD
1 batchPREP
20 minCOOK
20 minREADY
40 minThese aren’t your typical chewy granola cookies. They’re built on a meringue base, which means no butter, no flour, and no egg yolks. Whipped egg whites get sweetened with brown sugar and folded with granola, then baked until crisp and golden. The result is a light, crunchy cookie with clusters of toasted oats and whatever goodies are in your granola.
The meringue technique is everything here. Beat the egg whites slowly and steadily until foamy, then add cream of tartar to stabilize them. Sift the brown sugar through your fingers as you add it to catch any lumps that would weigh down the meringue. Beat to soft peaks, not stiff. You need the batter loose enough to fold in three cups of granola without deflating completely.
Fold the granola in gently, about half a cup at a time. Dumping it all in at once collapses the air you just whipped in. Remove the cookies from the sheet while still warm or they’ll stick as they cool.
Kitchen Tips
- Use a grease-free bowl and clean beaters. Even a trace of fat prevents egg whites from whipping properly.
- Position the oven rack a third up from the bottom so the cookies bake evenly without browning too fast on top.
- Line with parchment and grease it lightly. These cookies are sticky and parchment alone sometimes isn’t enough.
- Press the maraschino cherry in right after baking while the cookie is still soft enough to hold it.
Variations
- Use almond extract instead of vanilla for a more pronounced nutty flavor.
- Fold in mini chocolate chips with the granola for a chocolatey version.
- Skip the cherry garnish and drizzle melted dark chocolate over the cooled cookies instead.
Ingredients
Directions
Place the oven rack about a third up from the bottom.
Preheat the oven to 350℉ (180℃).
Line a cookie sheet with parchment paper and lightly grease it.
In a large, grease-free bowl beat the egg whites at a slow steady speed.
When they are foamy add the cream of tartar.
Gradually add the brown sugar, sifting it in through your fingertips to be sure it is free of lumps.
Beat in the vanilla or almond extract and continue to beat until the meringue form soft peaks.
Use a rubber spatula to fold in the granola, about ½ cup at a time.
When the batter is evenly blended, drop it by rounded tablespoonfuls onto the prepared cookie sheet.
Bake the cookies at 350℉ (180℃) for about 20 minutes, until they are brown.
Press a maraschino cherry into the center of each if you wish to garnish them, and remove the cookies from the cookie sheet with a spatula while they are still warm.
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