Bettina does it again - taking PhycoHealth products to new heights of deliciousness! Gooey, chewy health! Just a little bit of seaweed added will do that.
Ingredients
75 grams of room temperature butter/dairy or plant based
50 grams of caster sugar
50 grams of brown sugar
1 egg (or a flax egg if you prefer a vegan option)
100 grams of plain flour
A pinch of bicarbonate of soda
A pinch of salt
25 grams Phybre
50 grams of PhycoMuesli granola
50 grams of Fair Trade sustainbable chocolate pieces
Method
First, preheat your oven to 170°C and line a baking sheet with parchment paper.
In a large bowl, cream together 75 grams of room temperature butter, 50 grams of caster sugar, and 50 grams of brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer. Add in one egg (or a flax egg if you prefer a vegan option) and mix until well combined.
In a separate bowl, whisk together 100 grams of plain flour, a pinch of bicarbonate of soda, and a pinch of salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix – we want our cookies to be tender and delicious!
Now, gently fold in 25 grams of granola, 50 grams of Phyco Health granola, and 50 grams of chocolate chips. These will add fantastic texture and flavor to your cookies.
Using a spoon or a cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. The cookies will spread a little as they bake.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are just set. Remember, they’ll continue to firm up as they cool.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
There you have it – delightful Chocolate Chip Granola Cookies! Perfect with a cup of tea or a glass of milk. Enjoy baking, and even more so, enjoy eating these scrumptious treats!
Happy baking
