I have the luxury of living only an hours drive to Door County, Wisconsin. Sometimes called the “Cape Cod” of the Midwest.
It is beautiful there. The scenery, the cute shops and wineries.
There is this bakery & cafe just outside of Sturgeon Bay called Scaturo’s, that has the most amazing cherry granola cookies!
I do not eat them anymore. I can’t even go near there, because I may eat two or three in one sitting :)
They are that yummy.
This is my version of the cookie. And while there is not granola in them, the nuts and coconut give the illusion of granola.
The base of this cookie is so yummy with just the coconut and sometimes I add chocolate chips. Feel free to experiment and let me know how it goes!
Cherry “Granola” Cookies
- 2 T tapioca starch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups almond flour
- 1/3 cup dry sugar of choice*
- 1/3 cup butter or coconut oil (softened)
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 25 drops vanilla stevia
- 1 T gelatin dissolved in 1/4 boiling water (or you can use honey here and not add the stevia drops or dry gelatin below)
- 1/3 cup shredded coconut
- 1 tsp dry gelatin
- 1/4 heaping unsweetened dried cherries (from door county of course)
- 1/4 heaping dry roasted and salted macadamia nuts (but use your nut of choice)
- start by boiling 1/4 cup water and dissolving 1 T gelatin in it, then set aside.
- preheat oven to 350 degrees and line cookie sheet with parchment paper
- combine all ingredients except the shredded coconut, dry gelatin, cherries and nuts in a food processor or blender
- when combined, add in the cherries and nuts and blend until the nuts and cherries are in small pieces
- then add the shredded coconut and dry gelatin and blend until evenly distributed
- use a large scoop (mine is about 2 T) and scoop cookie dough onto parchment paper, then press them down a bit (they will stay in the shape you make them)
- bake approximately 11 minutes
- they will be soft when you remove them from the oven but will firm up, move them to a cooling rack to cool
* I use a mixture of sugar free sweeteners, but you can use coconut sugar or even sugar if you prefer