Granola Butter and Chocolate Chip Cookies

This recipe features one of my favorite products: Kween and Co granola butter. I have talked about granola butter before. It is a spreadable nut and seed free butter made using oats. It is so delicious! It’s great spread on toast, waffles, pancakes, fruit and dessert.

These cookies are delicious!

1/4 cup vanilla granola butter

2 TB ghee

4 TB maple syrup

1/8 tsp vanilla

1 egg

3/4 cup almond flour

1/2 cup arrowroot

1/2 cup oats

1/8 tsp sea salt

1/2 tsp baking soda

1/2 cup chocolate chips (I used Hu Kitchen gems)

Have all ingredients at room temperature.

Melt ghee over very low heat and pour into a mixing bowl to cool. Once its no longer hot, add granola butter, maple syrup, vanilla and egg and whisk together. Make sure to combine the ingredients very well.

Whisk together the almond flour, arrowroot, oats, sea salt and baking soda. Fold the dry ingredients into the wet ingredients in two additions. Fold in the chocolate chips. Cover the mixing bowl or remove the dough to a silicone (or plastic) bag and refrigerate for at least 2 hours (or overnight).

Heat oven to 350 degrees. Remove the dough from the refrigerator and scoop or spoon balls onto a parchment paper (or silpat) lined baking sheet.

Bake for 9-13 minutes (depending on the size of your cookies). Remove from the oven and let cookies sit on the baking sheet for 5 minutes. Remove to a plate, rack or serving board. Enjoy!

Chocolate Pumpkin Cookies

These cookies are so yum! They are quick and easy to make and feature two of my favorite brands: Your Super and Birch Benders.

Makes 7 small cookies:


Have all ingredients at room temperature. Preheat oven to 350.

Cream cashew butter with a large wooden spoon or spatula until smooth. Add maple syrup and cream together. Add egg yolk, vanilla and sea salt and cream until well combined. Stir in pancake mix.

Refrigerate for 20 minutes. Remove from the refrigerator and use a portion scoop or your hands and a spoon to form the cookies. Place the cookies on a parchment or Silpat lined baking sheet and bake for 12 minutes (if you make your cookies larger than mine, they will need more baking time). Remove from the oven and let sit on the baking sheet for 10 minutes. Remove to a plate/serving tray and enjoy!