I love chips. Chocolate chips, peanut butter chips, kale chips, you name it. It’s kind of like my love affair with all things named ______ butter (peanut, cookie, fig, apple…). Cinnamon chips are hard to find, so if you happen to catch them, I suggest stocking up, because they are ridiculously delicious. Way back around Christmastime, Nicole made some pretty awesome cinnamon chip cookies, and ever since I’ve been thinking about my own cinnamon chips burning a hole in my pantry.
Cinnamon chips and granola. Does that make you as excited as it makes me???
It kind of made me skip around the kitchen, patting myself on the back, declaring myself a genius, and certain I need to start getting patents for all my great ideas. Don’t burst my bubble, okay? It’s my blog, so let’s just all agree to pretend I’m brilliant. I don’t take rejection well. It’s bad for my self esteem.
Thanks for sticking with me through that. You guys are awesome.
That’s why I made you this present.
From me to you.
Except I may have eaten them all.
At least I wrapped them up first, right?
I couldn’t help it. They outsides were crunchy, and so was the granola, and the insides were gooey with melty cinnamon chips. Can you blame me for eating an entire batch of cookies??? Okay, this guy helped. You have to feed your photographer right? Anyway, you should make some. You don’t have to tie your own cookies in a bow, and you can eat them all yourself and refuse to feel guilty about it, just like me.
Cinnamon Chip Granola Cookies
yield 15 cookies
- 1/4 cup apple butter (I used TJ’s honey apple butter, naturally)
- 3 tbs packed brown sugar
- 3 tbs Splenda
- 2 tbs egg substitute (or 1 egg white)
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- dash salt
- 1/4 tsp baking soda
- pinch cinnamon
- 1/2 cup white whole wheat flour
- 1/4 cup rolled oats
- 1/2 cup granola of choice (I used this one, and it is ridiculously good)
- 1/4 cup cinnamon chips
- Preheat oven to 375. Lightly spray a large cookie sheet with nonstick spray, and set aside.
- In a medium bowl, beat apple butter, brown sugar and Splenda together until combined. Beat in egg substitute, vanilla and almond.
- Add cinnamon, baking soda and salt, and beat until combined. Beat in flour.
- Fold in oats, followed by cinnamon chips and granola.
- Use a cookie scoop or spoon to portion out tablespoon sized cookie dough balls on prepared baking sheet. Flatten slightly with greased parchment paper.
- Bake for 9-11 minutes, turning half way through to ensure even cooking.
- Let stand for 5 minutes, then transfer to a wire rack to cool completely.
**Note: I made the glaze for fun. The cookies are equally delicious without it, but if you’re sitting there thinking “I WANT THAT GLAZE ON MY COOKIES!!!” I took about 1/2 cup of powdered sugar, 2 tbs hot water and a dash of almond extract and just mixed it together