Granola Cluster Cookies
Crispy, wholesome cookies made with a delicious mixture of nuts, seeds, and coconut, bound together with sweetened egg whites. These clusters are both nutritious and satisfying, perfect for snacking or breakfast.
Ingredients
- •1½ cups pecans
- •1 cup sliced almonds
- •1 cup unsweetened coconut flakes
- •¾ cup pumpkin seeds (pepitas)
- •½ cup old-fashioned oats
- •½ teaspoon kosher salt
- •3 tablespoons virgin coconut or extra-virgin olive oil
- •2 large egg whites
- •⅔ cup sugar
Cooking Instructions
- 1.
Preheat oven to 325°F. Toss pecans, almonds, coconut, pumpkin seeds, oats, salt, and oil on a rimmed baking sheet and bake, tossing once, until coconut is golden and mixture is fragrant, 10-12 minutes. Let cool.
12 min
- 2.
Whisk egg whites in a large bowl until foamy. Gradually add sugar, whisking until mixture is thick and opaque. Add nut mixture and fold to coat evenly.
5 min
- 3.
Drop 1/4-cupfuls of mixture onto a parchment-lined baking sheet, spacing evenly (if your baking sheets are small, you might have to use 2). Bake cookies, rotating baking sheet halfway through, until edges are golden, 15-20 minutes. Transfer to a wire rack and let cool.
20 min
- 4.
Cookies can be baked 1 day ahead. Store airtight at room temperature.
