dead sea granola cookie mounds

dead sea granola cookie mounds

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One thing that I’m kinda known for in my cooking is stretching recipes into other ideas and dishes. I have a word for that. It’s called ‘boho’ing’ a recipe or dish. I mean isn’t that what food’s all about~a basic recipe, then creating new versions or variations using this basic recipe. Now you know it’s great when you don’t even realize that it’s been ‘boho’d!

I recall once hearing Ree Drummond (The Pioneer Woman) speak and someone asked her how she got inspiration for new recipes. She said the same thing. She changes up a recipe a little and has another~she went on to say that she had at least 10 kinds of lasagna! That’s what these dead sea granola cookie mounds are~a variation of a quintessenial oatmeal cookie, only waaaayyyy better!

Now with this recipe you’ll need my amazing, yes, it is amazing, recipe for ‘Dead Sea Granola’~it’s on page 91 of my cookbook Ally’s Kitchen~A Passport for Adventurous Palates. Now rather than you thinking, ‘ok, ally, so now we have to buy your cookbook to make this cookie recipe?’ I want you to think, ‘oh, wow, ally, now that I have your cookbook, I’m looking forward to all the new recipes you’ll be creating using things from your cookbook!’ In essence, my cookbook, has so many great recipes that I can change up a bit, add new facets of flavors and ingredients and have for you even more ideas using it!

dead sea granola cookie mounds

dead sea granola cookie mounds

Yield: 18-22 cookies

Ingredients

  • Preheat oven to 350
  • 3 cups dead sea granola (recipe is in my cookbook, page 90)
  • 2 tsp. baking powder
  • 1 ½ cups oat flour
  • ¼ cup sugar
  • ¾ cup coconut milk
  • ¼ cup fig spread
  • 1 egg, beaten

Instructions

  • In a large mixing bowl, combine the granola, baking powder, oat flour and sugar and toss together. Mix together in a small bowl the coconut milk, fig spread and egg. Blend this together well then add to the dry ingredient and blend into a thick batter.
  • Use a large (about 4-6cm) spring form scoop spoon. Dollop onto a cookie sheet lined with parchment paper.
  • Bake in a preheated 350 oven about 12-14 minutes. Remove and let cool.

Notes

You can find my cookbook on Amazon.com and at B&N Online It's Ally's Kitchen~A Passport for Adventurous Palates

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dead sea granola cookie mounds

2 Comments

  1. I just discovered your website & am enjoying looking around & finding recipes & many other things. I loved the article about adding French touches to your kitchen. I’ve always loved blue & yellow with pops of red in a kitchen. I also loved the picture of the wall mounted oil lamp. I have one in my kitchen too. I was hoping to be able to subscribe by email to your site but have not seen a place to do it. Do you have a way to subscribe? Hope you can help. Thanks

    • Deb, darling! WELCOME!!! I’m so excited you’re here…we’re doing a subscribe in the next 48 hours…in the meantime, did you sign up via RSS feed (right column of any post lets you do this)…thank you for having fun and yes, like you, I love those blue yell and pops of red in a kitchen…that wall mounted lamp is so cool…you lucky girl! Now, don’t be a stranger!! xox ~ally

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