I’ve been in a chocolate chip mood lately! I recently posted a recipe for some Chocolate Chip Scones and then I thought I’d make some breakfast-type cookies, but with chocolate chips in them, too–I call them Dark Chocolate Chip Granola Cookies. A cookie made with ingredients that I usually put in granola, like honey, coconut flakes, old-fashioned oats, wheat germ, ground flaxseed, chopped nuts, raisins or dried cranberries, and a good amount of dark chocolate chips!

These cookies brown a little more around the edges because of the honey, I think. I read somewhere that baked goods made with honey brown faster, so that’s true of these cookies. They’re a good, slightly chewy cookies that make a great snack or quick breakfast if you like sweet things for breakfast!

DARK CHOCOLATE CHIP GRANOLA COOKIES by NancyC

Makes about 26 cookies

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup packed light brown sugar
• 2/3 cup honey
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups sweetened coconut flakes
• 1 1/2 cups old-fashioned oats
• 1/4 cup wheat germ
• 1/4 cup ground flaxseed (you can substitute wheat bran or oat bran for the wheat germ or flaxseed)
• 1 cup golden raisins, dark raisins, or dried cranberries (or a mix of 2 or 3 of these)
• 1 1/4 cups dark chocolate chips
• 1 cup chopped pecans or walnuts

Preheat oven to 350˚F. Line cookie sheets with parchment paper.

In large bowl, cream butter and sugar, until smooth, then add honey, vanilla, and eggs, blending well.

In medium size bowl, mix flour, baking powder, baking soda, and salt. Add this mixture, half of it at a time, to the butter/sugar mixture; mix until everything is blended, but don’t overmix.

Fold in, a few ingredients at a time, the coconut flakes, oats, wheat germ, flaxseed, raisins or cranberries, chocolate chips, and nuts, stirring to blend everything evenly into the batter (batter will be thick).

Using a measuring cup, drop dough by 1/4 cupfuls, 2 inches apart, onto parchment-lined cookie sheets (you should be able to fit 6 cookies per sheet). Bake at 350˚F for 12 to 13 minutes or until edges are browned. Cool on cookie sheet for 2 to 3 minutes, then move to wire rack to cool completely.

It’s nice eating cookies that have some healthy ingredients in them–I guess it helps justify eating cookies, right? 🙂 Do you have any healthier cookie recipes you like to make?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck.