This week's Sweet Melissa Sundays (SMS) recipe was chosen by Jessica of A Singleton in the Kitchen: Granola Breakfast Cookies. These cookies are made with whole wheat flour and sweetened with honey and molasses. Cherry Almond Granola gives them a nice, chewy texture.
I love that this recipe uses melted butter, so you don't have to set butter out ahead of time. It's also a great cookie to make when you are running low on ingredients. This recipe requires no sugar, and only one egg.
I have to say that I cheated and used store bought granola instead of making the Cherry Almond Granola recipe in the book. I just didn't have any time, and actually still had Orange Pecan Zest Granola leftover from when we made the Granola Grabbers for TWD. I also tossed in some dried cherries at the end since there wasn't any dried fruit in my granola.
The smell coming from the oven as these cookies was baking was amazing! I just love the smell of honey and molasses. These cookies were great. Totally chewy, not crunchy at all. Sweet, but not too sweet. Some found the molasses flavor to be too strong, but I love molasses cookies so I enjoyed the molasses flavor quite a bit. I loved biting into the dried cherries - so glad I decided to add them at the last minute. These cookies actually taste pretty healthy, so you don't feel so guilty eating so many ;)
Thanks Jessica, for choosing this recipe - they were quick and easy and so full of flavor! If you would like the recipe, you can find it here. Make sure you visit the SMS Blogroll to see what everyone else thought about these wholesome treats!
* Recipe tips:
- Spray your measuring cups with PAM for easy pouring of the honey and molasses (and easy clean up!)
- If you don't use whole wheat flour often, store the leftover flour in the freezer for a longer shelf life.
- These cookies will keep layered between wax paper in an airtight container at room temperature for 4 days, or frozen up to 3 weeks.
- For more tips, click here.