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Recipe

Ingredient Qty.
Gluten free flour blend 6 3/4 oz
Baking powder 1 t
Baking soda 1/2 t
Kosher salt 1/2 t
Unsalted butter, room temperature 3 oz
Golden brown sugar 1 cup, packed (5.5 pz)
Vanilla extract 2 t
Egg, large 1 each
Laura’s Gourmet Granola, AppleLicious Crunch 5.5 oz
Sea salted caramel chips 6.5 oz
Celtic sea salt optional

Yield 24 1.25 oz cookies

Instructions

  1. Preheat oven to 325 convection oven (350 conventional). Line sheet trays with parchment or Silpat.
  2. Combine flour, baking powder, baking soda and salt. Set aside.
  3. Using a standup mixer or a handheld, beat butter until smooth. Add brown sugar and beat until combined. Scrape the bowl. Add the vanilla and egg. Beat until smooth. Scrape.
  4. Add flour combination and beat on low speed until combined.
  5. Fold in AppleLicious Crunch and sea salted caramel chips and combine well on slow speed.
  6. Using a 2 T portion scoop, portion cookies, at least 2 inches apart, on prepared sheet trays.
  7. Sprinkle cookies lightly with Celtic sea salt, if using.
  8. Bake 11-13 minutes, rotating once. Cool completely on trays, then store in a sealed container up to one week.

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