Ingredients
- 1/2 cup 8 Tbs. butter or non-dairy alternative, softened (Earth Balance® Buttery Sticks)
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 egg or egg substitute of choice
- 1 Tbs. pure maple syrup
- 1 1/3 cup gfJules™ All Purpose Gluten Free Flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup gluten free granola
- 1/3 cup chopped walnuts if not already included in your granola
- 1/2 cup baking or boiled raisins**
Instructions
- Preheat oven to 350° F.
- Beat together butter and sugars in a large mixing bowl until light.
- Stir in eggs and maple syrup until well mixed. Slowly add dry ingredients, crushing any large clusters of granola before adding. Stir in nuts and raisins.
- Scoop tablespoon-sized balls of dough and place 2 inches apart onto parchment-lined baking sheets.
- Bake until lightly browned and puffy – approximately 10 minutes. Remove to cool on a wire rack.
- Makes: approximately 50 cookies.
- *Note: in some cases manufacturers have provided me with product samples for review; in others, I purchased or otherwise sampled the products. I have not been otherwise compensated for my opinions or reviews.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.