Dark Chocolate Granola Cookies

These cookies are for the days when a few cubes of chocolate just won't do. They’re a rich, indulgent treat that will satisfy even the fiercest chocoholics craving. Think flapjack meets brownie; a gooey chocolate centre with sweet and crunchy granola pieces. 

Chilling the chocolate chips beforehand ensures they don’t completely melt away in the oven, giving you that elusive ooze we all love from a cookie. They keep extremely well and can be stored in an air tight container for up to a week. Try freezing some of the raw mix in preparation for another time, roll it into balls, stick them in the freezer and make sure to add an extra couple of minutes to the cooking time.

These are best enjoyed slightly warm, fresh from the oven, or alongside a cold glass of milk if you’re feeling all nostalgic.

For more breakfast treat recipes, check out our cookbook > Click here

 

Ingredients:

  • 100g Spoon Dark chocolate granola
  • 100g dark chocolate chips (chilled)
  • 125g dark chocolate, roughly chopped (min. 70% cocoa solids)
  • 125g buckwheat flour
  • 25g cocoa (sieved)
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon fine sea salt
  • 60g coconut butter/coconut oil
  • 125g coconut palm sugar
  • 2 large eggs
  • zest of a lime

 

Method:

Preheat the oven to 180ºC and line a couple of baking sheets with baking parchment. Melt the dark chocolate and set aside to cool slightly.

In another bowl, mix together the granola, buckwheat flour, cocoa, bicarb and salt until everything’s well combined.

In another bowl, cream together the butter and sugar, with the zest until fluffy. Beat in the cooled, melted chocolate then the eggs one by one, and when fully combined carefully beat in the dry ingredients.

Then fold in the cold chocolate chips and dollop rounded tablespoonsful of the dough onto a lined baking sheet. Don’t fret, this can get quite messy, it’s best to put the remaining cookie dough in the fridge while the first batch is underway.

Bake for 9–10 minutes, until the cookies are just set at the edges, but are still very soft in the centre.

Remove the sheet from the oven and let the cookies sit on the warm tray for another 10 minutes before transferring them to a wire rack to cool completely. Enjoy!