Nola.

 Y’all…it’s September.

Where did August go?

Heck, where did summer go?

I can’t deal.

I’m so excited for pumpkin season, leaves falling from the trees, cold winter nights sitting by the outdoor fireplace, picking out Christmas trees…oh, by the way, if you are looking for a fake tree…hit up Garden Ridge.

I went there yesterday and it was like Christmas vomit…every where.

The only thing missing was Christmas carols playing.

That would be a little overkill for me in September.

Just saying.

On another note, comfort food is just better in the fall/winter months.

I mean, I don’t necessarily crave a giant bowl of hot soup on a scorching summer day.

Thank goodness I haven’t nixed my cookie cravings this summer.

That would be a 911.

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We’re making cookies.

Surprise, surprise.

Let’s trash them up with some paleo “granola.”

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Yes, I’m putting granola in your cookies.

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You can thank me later.

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Trust me on this one, capisce?

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This granola is seriously the best granola I’ve ever made.

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It’s all about the sesame/sunflower seed combo here.

We are gonna throw in some flaky coconut for an even bigger crunch effect.

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Plus, we use a little sesame oil which gives the granola a savoriness, combined w/ a hint of sweetness from the maple syrup.

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Plus, it’s magical granola bc it fixes just about every dang problem you have.

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But who has problems anyway?

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Ain’t no body got time for that, Jack!

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Did I mention that you only need three ingredients to make the actual cookie, itself?

Yep. 🙂

Paleo Granola Cookies
Author: 
Recipe type: Cookies, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Homemade sweet and savory coconut sesame granola is folded into a 3 ingredient nutty almond butter cookie. Chocolate chips are optional but totally encouraged. Gluten-free, vegan, and paleo.
Ingredients
  • For the granola:
  • ½ c. raw, unsalted, sesame seeds
  • ½ c. raw, unsalted, sunflower seeds
  • 1 c. unsweetened, coconut flakes
  • ½ t. pure vanilla extract
  • 1 T. sesame oil
  • 2 T. pure maple syrup
  • 1 t. ground cinnamon
  • ½ t. ground cardamon
  • ¼ t. fine sea salt
  • For the cookies:
  • 1 c. all-natural, no-stir almond butter
  • 1 c. coconut sugar
  • 1 egg (or 1 flax egg: 1 T. ground flaxseed meal +2 T. water, mix, let sit for 5 minutes)
  • 1 c. sesame coconut paleo-nola
  • sea salt, optional, for topping
  • ¼ c. vegan dark chocolate chips, optional
Instructions
  1. For the granola, preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine all of the granola ingredients until the seeds are completely coated w/ the sesame oil and maple syrup.
  3. Spread the granola mixture out evenly on the baking sheet and bake for 20 minutes, stirring halfway through to avoid burning.
  4. Set the granola aside to cool completely.
  5. For the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  6. In a large mixing bowl, combine the almond butter, coconut sugar, egg or flax egg, until a huge ball of dough begins to form.
  7. Fold in 1 c. of the cooled granola. If using the chocolate chips, this would also be the time to fold those in as well 🙂
  8. Use a cookie scoop to drop the dough by rounded teaspoons onto the cookie sheet.
  9. Sprinkle the tops of each cookie w/ a pinch of sea salt.
  10. Bake for 10-12 minutes, or until the cookies have spread slightly and are lightly golden brown.
  11. Let cool completely.

MANGIA!!!

 

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