These guys are a variation on my Flourless Oatmeal Cookie. I was making them for a friend and wanted them to be a sort of homey power food, so I was looking to give them a little more nutritional value and nuts and seeds seemed like a logical way to go... and then I realized I was basically making granola bars in cookie form, except they use egg as a binder [more protein!].
I'm rather pleased with the results. I decided with the Flourless Oatmeal Cookies that processing the ingredients into tiny bits made them stick together better, but I missed having chunks of things, so this time I reserved a little of everything and combined them by hand at the end. Much better. I also upped the egg to oat ratio, which means they don't have to be pressed flat; they'll spread of their own accord more like a normal oatmeal cookie.
If you have a serious problem with gluten, be sure to get rolled oats specifically labeled "Gluten-Free" since most commercially produced oats will have cross-contamination from other grains processed at the same facility. If you just have an intolerance, you're unlikely to notice the trace amounts in standard oats.
Recipe: Granola Cookies
Just like granola, these cookies are highly adaptable. I'd keep the oats and egg the same, but feel free to use whatever nuts, seeds or dried fruits [or chocolate chunks] you have on hand. Toasted pecans and dried cherries would be an excellent alternative. I do recommend baking these on parchment or a silicone mat because they tend to adhere and may be hard to remove from a greased pan.
1 1/2 cups old fashioned rolled oats, divided use
1/2 cup pepitas [hulled pumpkin seeds] divided use*
1/2 cup raisins [I used golden], divided use
1/4 cup dried cranberries [optional]
1/4 cup granulated sugar
1/4 cup packed brown sugar [I use dark]
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon [optional]
1/2 tsp vanilla
Preheat oven to 375F and line 2 cookie sheets with parchment paper or silicone baking mats.
Optional: Toast pepitas in a dry skillet over medium heat until they puff up and slightly brown.
In a medium bowl, combine 1/2 oats, 1/8 cup pepitas [~2 tablespoons], 1/4 cup raisins, and all of the cranberries. Toss to separate and coat the raisins and cranberries in oat dust [flour]. In a food processor, combine remaining oats, pepitas, and raisins with sugars, soda, and salt. Pulse until no large pieces remain. Add egg and vanilla and pulse until mixture is evenly moist, then dump the work bowl contents into the mixing bowl with the dry oat mixture. Stir to combine, then drop by the spoonful onto the parchment [or use a #60 scoop] leaving a generous amount of space for the cookies to spread ~12 per sheet.
Bake for 10-12 minutes or until brown around the edges. You can let these go another minute or two for a more toasty flavor and they'll come off the sheet crispy but soften fairly quickly. Let the cookies cool on the pan, then peel them off of the pan liner when cooled and set [or use an offset spatula]. If your cookies are on the softer side, you may want to stack them with parchment or waxed paper in between or they may all meld together.
*Optional: Toast pepitas in a dry skillet over medium heat until they puff up and brown in spots for nuttier flavor.