Chocolate Raspberry Granola Cookies

Here’s a tasty cookie recipe that’s loaded with fiber and healthy fats, plus it uses no refined sugar.  Best of all, it’s delicious!  You just might be tempted to have these for breakfast instead of dessert, especially if you’re a granola lover.

I always hated tossing the leftover raspberry puree/pulp when I made raspberry jelly or a smooth raspberry sauce.  The Berry Health Benefit Network states that “The oil from raspberry seeds is rich in Vitamin E and Omega-3 fatty acids”.  Can’t let something like that end up in the compost!  I save and freeze my raspberry pulp in 1/2 cup packages for this recipe.  You could also substitute 1/2 cup crushed raspberries and add a bit more flour, or use freeze dried raspberries, or use raspberries that had been frozen, thawed and drained.  The original recipe I adapted suggested sesame seeds or flax seeds, but I really like the “extra something” that raspberries add to the flavor.

Chocolate Raspberry Granola Cookie Recipe

Dry Ingredients

• 2 cups rolled oats
• 1 1/2 cups whole wheat flour (may substitute sprouted flour for improved digestion or coconut flour for a gluten free option)
• 1 cup walnut or pecan pieces, preferably as crispy nuts
• 1 cup sunflower seeds, preferably soaked and dehydrated, like the crispy nuts
• 1 cup dried cranberries or cherries
• 1 cup chocolate chips or chunks (I used Enjoy Life chocolate chunks, which are gluten, dairy and soy free)
• 1/3 cup shredded coconut
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon unrefined salt

Wet ingredients

• 1 cup melted coconut oil
• 3/4 cup warm honey
• 2 eggs
• 1/4 – 1/2 cup raspberry pulp reserved from juicing or making raspberry jelly, or substitute (see above)
• 1 1/2 teaspoon vanilla extract

Directions:  In a large bowl, combine dry ingredients.  In a medium bowl, combine wet ingredients (I use my large Pyrex measuring cup).  Having all ingredients warm or at room temperature will help keep the coconut oil from firming up too soon and getting lumpy.

Pour wet ingredients into dry.  Blend well.  If dough is too sticky, refrigerate to firm it up for easier handling.

Form into 1 – 1 1/2 inch balls and place evenly spaced on a cookie sheet.  Flatten cookies slightly before baking.  Cookies will spread only a small amount.

Bake at 375 degrees F for 10-12 minutes, until cookies are soft set and bottoms are lightly browned.  Cookies will firm up as they cool.

Makes around 40 large cookies (1 1/2 to 2 inch) or 60 smaller cookies (1 to 1 1/2 inch).

As you can see, these cookies are LOADED with goodies.

I like to use a mix of nuts and leave them in fairly large pieces.  Both cranberries and cherries blend well with the raspberry/chocolate flavor combination.  I prefer chocolate chunks over chips in this one because of the other large ingredients pieces, but both are good.

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If you’ve enjoyed this post, you may also enjoy these recipes:

Dandelion Cookies

Gluten Free, Refined Sugar Free Coconut macaroons

Chocolate Almond Bon bons and Cocoa Mocha Cookies

This post has been added to Make Your Own Monday, Fat Tuesday and Healthy2Day Wednesday #51.