These white chocolate granola-coconut cookies can be made in minutes, and will probably fly off the plate just as fast. They’re also a great way to get your grains, so rest assured that this is a guilt free treat(even if you serve them with a side of sorbet)! And let’s be honest, baking cookies can get messy with so many pots for dry and liquid ingredients. Not to mention, eating spoonfuls of batter instead of scooping them onto the baking sheet is inevitable –especially when it’s as yummy as the one for my orange-almond cranberry clusters. To save yourself the agony, try this easy to make alternative.
Scroll down for the recipe!
500 grams (2 bags) white chocolate chips –substitute for dark chocolate chips to make an extra healthy treat
2 cups of plain granola
2 tbsp unsweetened shredded coconut
Makes approximately 12 cookies depending on size
1. Melt the chocolate chips in a double boiler, or place a steel bowl on top of a pot of boiling water. For an easy way out pop them into the microwave, stirring occasionally. But to be completely honest, stove top is the way to go! The chocolate will retain its rich texture and won’t even come close to burning.
2. Once melted, add the granola and coconut into the mix and stir until incorporated
3. Line a baking sheet with greased parchment paper, and place spoonfuls onto it.
4. Leave them in the fridge for 2 hours or so, until firm. Take them out a couple of minutes before you’re ready to enjoy them, and let them sit out to thaw.
No bake. Quick to make. Good for you! Need another reason to try out this recipe?
Style is served!