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!
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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!
Im now making my second batch. My office friends used some crazy superlatives to tell me how much they liked them. Now making them for my family. this is now my go-to treat for guests, for hostess gifts and my own house parties. Love love love them! And, by the way, reading previous posts. I don’t have brown rice syrup, I used agave. I was concerned that honey would be too sweet. Love your site. Thanks so much for making me meal selection and choices so much easier.
Hey Devra, I’m so happy you enjoyed them! Thanks for letting me know about the sweetener swap :)
We love these cookies! I never have dried cranberries so I always use medjool dates instead. I process them in a food processor until they form a ball and then incorporate them into the dry ingredients. SO GOOD! I never have pecans either, so I use walnuts. I always use the honey instead of rice syrup too….hmmm I wonder if they’re the same cookie? :D
Oh my. These cookies are soooo good! Too good in fact – I can’t stop eating them! :s
I barely pulled these out of the oven before they were GONE! My hubby and brother are demanding a another batch – better make it double this time! Soooo tasty!
This recipe is definitely my favorite cookie recipe. I probably make it more than any other recipe on your blog. :) I made these cookies once when some friends were over and they loved them. They told me that they made the recipe when they got home.
Hi! These biscuits are so so delicious! I love them!
But whenever I seem to make its a real struggle for them to stick
(I do the water hand thing too) and they don’t turn out like the look
of biscuits more so granola bunched together (but they’re still really
yum). I sub honey for brown rice syrup but I don’t know if that’s the reason why?
Hey Anna, Honey isn’t as sticky as brown rice syrup, so my guess is that is why. Glad you still enjoy them though!
Can regular flour be used instead of oat flour?
Everyone thinks I’m a great baker because of you, Angela, and I’m trying to keep it a secret for as long as I can. The Itty Bitty Carrot Cake and Chewy Trail Mix Cookie recipes are so good that I just keep making them over and over again. But I’m determined to try a new recipe, and this one will be it. I have the ingredients on my shopping list!
Can you please point me in the direction to find the recipe for the granola bars below the top picture. Have the mini chocolate chips. Thanks!
Awesome! This is the first homemade granola bar that didn’t disintegrate with the first bite! I used Bark Thins snackable chocolate “crisps” as my add in (the blueberry agave one); I pulsed the thins in my food processor until it was a very coarse powder (cous-cous sized). I also didn’t have any rice syrup so I just used more maple syrup. OMG. So. Good. Thanks for the great recipe!
These are WAY too addicting and just healthy enough. I make a variation of them almost every day! Holy moly.
Just made these – they are soooo delicious!!!! Thx :)
I made these cookies the other day and they’re already devoured:) They are unbelievably good, the pecans really heighten the flavor, while the maple syrup is the perfect amount of sweetness and really compliments the whole cookie.
I don’t know why it has taken me nearly three years to make these… They are AWESOME! I was craving a heartier cookie and these were right up my alley! Nutty, crunchy, chocolatey… I can see these being a staple snack for a long hike – and maybe I could make them ahead and take them camping! But for now, I just have to find a way to hide these from my fiance… ;)
PS I used half pecans, half walnuts. Just delicious!
I’m allergic to walnuts and pecans (all other nuts are ok). Do you think I could substitute with almonds or another nut?
These cookies are so good! I’ve even shared the recipe with some friends. Just spreading the love. :)
Do you know how long these cookies are good for?
I am not GF/DF but I have made these in the past following the instructions as is and they turned out great. Last night I made a double batch, but I used mostly white flour mixed with a bit of oat flour I had lying around, and I used 1 egg in place of the flax. They look different from the posted photos, they are more round and pale, but they are delicious! These are my favorites to take hiking or camping and my family loves them. Thank you!
Do you think Bee Free Honee would make a good substitute for the brown rice syrup? It’s a honey substitute made from apples.
Hey Lyn, Oh thanks for reminding me about the Bee Free Honee (I have some in my pantry to use up!) The consistency of the BF honee isn’t as binding or sticky as brown rice syrup, so my guess is that if you used it in place of the brown rice syrup the cookies may turn out a bit crumbly. But I’m not positive. I think I recall that these cookies are already on the delicate side, but it’s been a while since I made them. If you try anything out please let me know how it goes!