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Peanut Peanut Butter...Granola

If you follow us on social media (@forgoodfoods) you know we love to share recipes and ideas to use For Good Granola beyond your morning yogurt. It can be as simple as rolling chevre in our cranberry spice or topping a salad of arugula, apple and manchego with our original blend.


This recipe for Salted Peanut Butter and Smoky Pineapple Cookies continues on the trend of "simple" with only 6 total ingredients and an added bonus of being gluten-free and dairy-free! Thank you Ovenly Bakery in New York for sharing these bites of deliciousness, made even better with (....wait for it...) For Good Granola, Smoky Pineapple. This cookie is a well rounded flavor bomb of creamy peanut butter, crunchy granola, smoke and salt.



Salted Peanut Butter and Smoky Pineapple Cookies

yields 30-32 cookies

adapted from Ovenly Bakery, New York


ingredients

15.75 oz light brown sugar

2 eggs, large

1/2 t vanilla bean paste

15.75 oz peanut butter, smooth (preferably Skippy)

4 oz For Good Granola, Smoky Pineapple

flaked sea salt, to finish (preferable Maldon)


method

In the bowl of stand mixer fitted with whisk attachment whisk together brown sugar and eggs. Add vanilla extract and combine. Add peanut butter and whisk until smooth and no streaks of peanut butter remain. Fold in granola with spatula until evenly incorporated.


Using portion scoop measuring 1 3/4” diameter, scoop cookie dough on to parchment lined sheet pan. At this point, no need to leave space between cookies as you chill them. Sprinkle dough balls with a few flakes of salt. Transfer sheet pan to freezer and chill for 30 minutes.


While cookie dough is chilling, preheat oven to 350 degrees and line a rimmed sheet pan(s) with parchment. Place 12 chilled cookies on prepared sheet pan. Bake for 17-19 minutes, rotating sheet pan halfway through baking, until lightly golden. Let cool completely in pan before transferring. Repeat with remaining cookies or freeze completely and store in airtight container or zip-lock bag and bake on demand. If baking from frozen you may need to add a few additional minutes to baking time.



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