Eros Granola Cookie Recipe

Posted by Ashleigh Wilson on


1 ½  cups gluten free flour of your choice (we used a sorghum, activated brown rice & tapioca blend)

½ tsp vanilla powder (can sub for extract)

½ tsp bicarb soda

¼ tsp salt

3 tbsp coconut sugar

¼ cup honey

½ cup coconut oil (melted)

3 tbsp plant-based milk

¾ cup dried cranberries (roughly chopped)

200g bag (about 2 cups) Eros Granola

Makes around 15 small cookies


  • Sieve the flour, vanilla, salt and bicarb into a large mixing bowl. Add the coconut sugar and mix well to fully combine, breaking up any lumps.
  • Add the honey and melted coconut oil to the flour mix and fold through until a dough starts to form 
  • Mix through the chopped cranberries and Eros Granola until everything is evenly distributed (this can be done in a food processor)
  • Add your favourite milk to bind until it holds together 
  • Chill the dough in the fridge for at least 30 minutes to help rolling
  • Roll pieces of the dough between your palms into walnut-sized balls, and place on a lined baking sheet, leaving space between each one. Then mindfully squish down with the palm of your hand into round cookie shapes
  • Bake in a preheated oven at 180℃ for 15-20 minutes. The cookies should be crisp around the edges and slightly soft to touch.
  • Allow to cool and firm-up on the tray for another 20 minutes, then leave to fully cool on a wire rack for as long as you can bear. 
  • Now share your little tastes of love with friends and enjoy over a cuppa!
  • Store in a re-used Mindful Foods jar, or alternative airtight container, for up to 2 weeks 

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