These cookies combine granola and peanut butter for a rich, moreish cookie that’s beautifully gooey.
Preparation time: 10mins
Cooking time: 10-12mins
Makes 10
What You’ll Need:
- 150g wholemeal flour
- 1 tsp baking powder
- 1tsp ground cinnamon
- 75g Kellogg’s Spelt, Cranberry, Sultana & Flax Seeds Granola + extra for sprinkling
- 50g butter
- 75g crunchy 100% peanut butter
- 6 tbsp maple syrup
- 1 tsp vanilla essence
What To Do:
- Preheat the oven to 180oC, fan 160oC, Gas Mark 4. Oil 2 large baking sheets.
- Mix together the plain flour, baking powder, cinnamon and granola together in a large bowl. Break up any large clusters.
- Heat the butter, peanut butter and maple syrup in a small pan. Do not allow the mixture to boil. Pour into the dry ingredients and mix well.
- Divide the mixture into 10, then roll each lump into a ball and place them wall apart on the prepared baking sheets. Flatten each ball to make neat round biscuit and scatter over the extra granola.
- Bake for 10-12 mins until golden at the edges. Cool on the tray for 5 mins, before transferring to a wire rack to cool completely.
Recipe by Kellogg’s