Last week was the week of the granola bar in my kitchen.
It was also, unfortunately, the week of sticky fingers, sticky cupboards, sticky floors, sticky handles, and sticky clothing.
Actually, it still is. I should do something about that..
I’ve been testing oodles of baked and no-bake granola bars for the cookbook, working hard to get the perfect flavour, texture, and combination of healthy ingredients for each one. Granola bars are one of my all-time favourite things to bake and eat, but they can be tricky to get just right! One day, I’d like to write a cookbook devoted to granola bars, squares, and other snacks. That would be right up my alley.
I planned this week of granola bar testing to coincide with our upcoming trip to Calgary (we leave tomorrow morning). We’re having a family reunion of sorts (Grandpa and Diane are also coming from Ontario…yay!!) so I will have lots of eager testers, most importantly my nephews. Kids are the best critics of all..they are just so honest.
I’m just hoping the 60+ bars and two huge super soaker water guns (best aunt ever) don’t put my suitcase over the weight limit. I may be forced to eat all of the granola bars at the check-in counter (worst aunt ever). I’m willing to do whatever is necessary. That includes baking more and turning my mom’s kitchen into a sticky mess. Sorry mom.
After last week’s granola-bar-athon, I decided it was time to move on. For now, at least. Next up: a portable hiking cookie to bring during our weekend hiking adventures.
I had a vision in mind:
1) Crispy around the edges
2) Chewy in the middle
3) Loaded with healthy ingredients
4) Fold in nuts, seeds, and dried fruit
5) A touch of chocolate, never hurts either (Enjoy Life mini chips are amazing and vegan too)
6) Props for being a bit homely looking! Ok, I added that in after the fact. ;)
Here’s another great thing about the cookies – they are free of any added oil. The secret lies in a base of toasted pecans.
You simply toast pecans in the oven and process or chop them until they are smaller than peas, like so:
This toasted pecan base creates a lovely “buttery” flavour without having to add a drop of oil. I’m sure you could also use walnuts here, but I love the sweetness of pecans. A mixture of the two might work well also. To round out these cookies I added dried sweetened cranberries, pepita seeds, and mini chocolate chips.
The batter is very sticky so I had to dip my hands into a bowl of water, lightly shake them off, and then roll the dough into balls that way. Every 4 cookies or so, I re-dipped my hands into the water. This method worked really well. Be sure to pack the dough together firmly as this will help them stick together.
After 11-12 minutes at 350F, we have a winner!
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Happy Trails Adventure Cookies
Yield
13-14 cookies
Prep time
Cook time
Total time
Ingredients
For the dry ingredients
- 1 cup pecans, toasted
- 1 cup + 1 tbsp oat flour (I made my own flour in the blender using 1 cup rolled oats)*
- 1/4 cup + 2 tbsp rolled oats*
- 1/2 tsp ground cinnamon
- 1/2 scant tsp fine grain sea salt
- 1/2 tsp baking soda
- 1 tbsp ground flax seed
For the wet ingredients
- 1/4 cup pure maple syrup
- 3 tbsp brown rice syrup*
- 1/2 tbsp pure vanilla extract
For the mix-ins
- 1/3 cup dried sweetened cranberries
- 3 tbsp pepita seeds
- 3-4 tbsp mini chocolate chips (I use Enjoy Life brand)
Directions
- Preheat oven to 325°F and toast pecans for 8-10 minutes, watching closely. Remove and set aside to cool. Turn oven temp to 350°F. Line a large baking sheet with parchment or grease with oil. Set aside.
- Meanwhile, in a large bowl, whisk together the dry ingredients. In a separate smaller bowl, whisk together the wet ingredients.
- In a mini processor (or by hand) process/chop the pecans into small crumbs, just smaller than the size of peas. Stir into the dry ingredients.
- Add the wet ingredients to the dry and stir well until combined. The dough will be very sticky, but not to worry. Fold in the mix-ins.
- With lightly wet hands, grab about 2 tbsp dough and shape into a ball, packing firmly. Place on prepared baking sheet about 2 inches apart. Repeat for the rest, wetting hands every 4 cookies or so.
- Bake at 350°F for 10-12 minutes (I baked for 11.5 mins). Cool on baking sheet for at least 10 minutes. When completely cooled, store in a glass jar or freeze for maximum freshness.
Tip:
To make these gluten-free, using certified GF oats and check all other ingredients.
If you eat honey, you can probably use it as a sub for brown rice syrup. I do think the cookies need either brown rice syrup or honey for the cookies to hold together and retain that nice chewy texture. I don’t recommend subbing it for more maple syrup.
Enjoy the cookies with a cold glass of almond milk or simply as fuel for all your outdoor summer adventures.
happy trails to you!
Hope you have a great time in Calgary! Come visit us if you need to get a quick workout in :). In the meantime… those granola bars look amazing- going to go look for the recipes in your earlier posts!
Just looked- no granola bar recipes? Suppose we’ll have to wait for the cookbook! :)
Granola bars are one of m y favorites too. It’s so fun to come up with recipes, and eat the trials in the process :) I’m sure that all your family will love them. Super soakers too?! Definitely the best aunt ever. Great idea to use pecans as a base in the cookies! Have a great trip.
These look super yummy Angela, thank you!! Any chance you might start posting nutrition info for your recipes? Either online or in the book? I’m looking for a good granola recipe too… not bars though so I’ll wait to you get to that category ;)
My son just went “YUM!” when he saw the recipe!! :) As part of PE lessons, he and his class are going swimming every morning, from next week for the next two weeks. These cookies will make a perfect “after-swim” snack – so I’d better get baking then! :D Thanks for the recipe Angela xx
your granola bars look amazing! As do the cookies. I’ve been working with breakfast cookies recipes recently because I love the idea of cookies for breakfast!
All of the pictures look so yummy! Can’t wait to read your cookbook!
Will the airport security think your two super soaker water guns are real and take them away? :)
Random question since you recently went to Arizona. When you fly to the States, do you opt out of the scanners that emit the radiation (backscatter = 2 blue walls) Thankfully, Canada does not use the ones with radiation.
Thank you! Thankfully they didnt take the water guns :)
I have been through the body scanners a couple times…even though I didnt have a good feeling about it. :\ Can you just say you dont want to go through? Do they give you a pat down instead?
I think you can opt out of the scanners in the US and just take a pat down. I prefer less radiation, esp. if it’s concentrated on the top layers of my skin and exposing areas not normally xrayed (you usually get a lead shield to wear at the dentist and most people don’t get their eyes xrayed).
Can’t wait for your cookbook!!!!!!!
Wow! These look so chewy and delicious, perfect for an after-hike snack! I love the fact that there’s no added oil– the pecans are an inspired choice. Can’t wait to give these babies a try!
Yum, yum, yum! These looks awesome. I also couldn’t agree with you more. Granola bars are really difficult to nail. Sometimes they are so right, but sometimes they are oh so wrong! PS. I dreamed about your endurance crackers last night. Weird.
Is it just me or do the posts seem to be taking up less space and the ads more space? I might just be crazy!
Wow, these look so good! Especially the large chunks of chocolate!!!
Wow, these look good. I just read Scott Jurek’s “Eat and Run” (or “Run and Eat,” can’t remember, but it’s pretty much the same either way) in which he includes a bunch of tasty vegan recipes, this comes, so my mind is much more open to these kinds of recipes than it has been in the past. Will definitely try it out!
delicious…
These look unreal! Can’t wait to try them! :)
I really enjoyed these! I subbed honey for the brown rice syrup (worked just fine!), and mixed in raisins instead of cranberries/pepitas/chocolate chips, so I had more of an oatmeal raisin cookie. My boyfriend, who usually does not enjoy my “healthy” cookies, really liked them too. The flavor of the toasted pecans really made these cookies. Thanks for the great recipe!
Yum, bars and cookies are the best!
These cookies look amazing! I’m going to buy the ingredients this weekend:)
This is such a good idea as I have been hiking more this summer. This would be the perfect snack and the perfect way to lure my friends to come with me more often!
Also, I think I would miss the oil a bit. Isn’t it a good source of fat? I guess pecans are too though.
Yes, in this recipe the pecans provide a healthy source of fat.
I always struggle with cookies bc I cant stop at one. Then I always feel guilty. These look guilt free and no OIL! How awesome!
So far any healthy cookie from you that I’ve tried, I have LOVED. and I agree that kids ARE the best food critics!! That’s why I always get really happy if they devour them…;)