Adding a little sweet treat to your lunchbox can be done fresh from your own oven + ahead of time. I like to bake granola cookie wedges on the weekends for a treat option that is ready to eat when needed.  During the week I will include them in lunches, as a quick on-the-go breakfast option or as a special delight to share with friends. They transport well + are light on the sugar + uses dark chocolate so they can help keep your energy up throughout the day. Having a few on hand can also provide you with a quick + wholesome snack when a sugary craving hits.

Granola Cookie Wedges
A sweet treat that travels well + is great to make ahead of time
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Cook Time
13 min
Cook Time
13 min
Ingredients
  1. 1/3 cup packed dark brown sugar
  2. 2 tablespoons canola oil
  3. 1 tablespoon butter - melted
  4. ½ teaspoon vanilla extract
  5. ¼ teaspoon salt
  6. ¼ teaspoon baking soda
  7. 1 large egg white
  8. ½ cup chopped pecans
  9. 2.25 ounces all-purpose flour (about ½ cup)
  10. ½ cup quick-cooking oats
  11. ½ cup dark chocolate chips – at least 60-70% chocolate
  12. Cooking spray
Instructions
  1. Preheat oven to 350°.
  2. Combine first 7 ingredients in a large bowl; stir with a wooden spoon until well combined.
  3. Place chopped nuts in a small skillet over medium heat and toast for about 3-5 minutes, stirring frequently.
  4. Weigh flour and add with remaining ingredients to the sugar mixture. Stir until just combined.
  5. Scrape dough into a 9-inch glass pie plate coated with cooking spray. Spread the dough to the edges with a spatula.
  6. Bake for 13 minutes or until set. Cool slightly on a wire rack and cut into wedges.
Notes
  1. If you don’t have a kitchen scale to weigh the flour, lightly spoon flour into a dry measuring cup; level with a knife.
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