Peanut Butter Chocolate Granola Cookies

Peanut Butter Chocolate Granola Cookies are perfect bite-sized, whole grain, gluten free, vegan and low-carb, satisfying, multi-texture snack.

Granola Cookies dipped in a dark chocolate are crisp, yet chewy cradle for a scoop of smooth peanut butter filling, topped with peanuts. If you want to indulge yourself but to energize as well, you should check these No Bake Peanut Butter Granola Cups and Chocolate Peanut Butter Oatmeal Cups, too!

Granola Cookies with dark chocolate and peanut butter are healthy option for anytime of the day- breakfast, snack, but very satisfying dessert, too!

These granola cookies are mixture of ground rolled oats and peanuts, sweetened with brown sugar. Instead of egg, butter and milk, I used with flaxseed egg, coconut oil and almond milk. I wanted to make a healthier base for delicious peanut butter filling.

Substances

Granola Cookies:

• 1 ¾ cups old skool rolled oats
• 2/three cup peanuts
• 1/3 cup brown sugar
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup coconut oil
• 1 Tablespoon flaxseed meal (ground raw flaxseed)
• 2 ½ Tablespoons water
• 2–three Tablespoons almond milk (you could use ordinary milk if now not vegan)

For Dipping:

• ¾ cup dark or semi-candy chocolate chips
• ¾ teaspoon coconut oil

Filling:

• ¾ cup peanut butter

Topping:

• 2–3 Tablespoons chopped peanuts

Commands

1. Preheat the oven to 350 F and vicinity the rack inside the middle position. Grease silicon cupcake mould and set aside. in case you don’t have silicon mold you could use normal cupcake pan, simply greass it nicely..
2. First make flax egg. In a small bowl stir collectively 1 Tablespoon flaxseed meal and a pair of ½ tablespoons water and set apart for five mins to set up and thicken.
3. In a food processor pulse together oats and peanuts until finely floor.
4. add brown sugar, salt, baking soda and pulse to combine.
5. add flax egg and melted coconut oil and pulse to combine.
6. eventually upload almond milk, 1 tablespoon at the time and pulse until the dough shape a ball.
7. Pres 1 ½ Tablespoon of the combination in the backside of each cavity. Bake thirteen-15 minutes or until the rims are mild golden brown.
8. permit the cookies cool within the pan for five minutes, then invert them on a sheet of parchment paper and press the center with a backside of small glass or measuring spoon, to make the dent for the filling. earlier than you press the cookies, maintain the edges with your arms to prevent cracking and falling aside of the cookies. let them cool absolutely.
9. soften dark chocolate chips and coconut oil. Dip the top of each cookie in melted chocolate and invert them on a tray lined with a sheet of parchment paper. region them in the freezer for a couple of minutes till the chocolate is harden.
10. barely melt the peanut butter. Invert the cookies and fill the dents with peanut butter. Sprinkle with chopped peanuts.