About the Recipe
from Ovenly Bakery, New York
We are obsessed with Ovenly Bakery’s gluten-free peanut butter bites of deliciousness. We couldn’t resist an added twist with (....wait for it...) our Smoky Pineapple buckwheat granola. This cookie is a well-rounded flavor bomb of creamy peanut butter, crunchy granola, smoke and salt.
Ingredients
15.75 oz light brown sugar
2 eggs, large
1/2 t vanilla bean paste (substitute 1:1 vanilla extract)
15.75 oz peanut butter, smooth (i.e. Skippy)
flaked sea salt, to finish (i.e. Maldon)
Directions
Step 1
In the bowl of stand mixer fitted with the whisk attachment, whisk 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.
Step 2
Using portion scoop measuring 1 3/4” diameter, scoop cookie dough on to a parchment lined rimmed baking 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 pan to freezer and chill for 30 minutes.
Step 3
While cookie dough is chilling, preheat oven to 350 degrees and line a rimmed baking pan(s) with parchment.
Place 12 chilled cookies on prepared pan. Bake for 17-19 minutes, rotating pan halfway through baking, until lightly golden. Let cool completely on 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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