Granola Dipped Fudge Striped Cookies

One of the little perks of blogging is having the opportunity to work with some delicious food products.  Often companies will pass along a few samples in exchange for a write up and blog post about their product.  It’s a great way to try new products…for free!

The Golden Girl Granola Company is currently hosting its Second Annual Blogger Recipe Challenge, and I am happy to be a part of it.   The challenge?  Come up with a dessert recipe featuring one of Golden Girl’s granola products that is family friendly, easy to recreate, and delicious.  I was given the choice of one free bag of granola in a flavor of my choosing.  This was not such a difficult choice considering my affinity for chocolate.  A bag of their Chocolate Decadence was on the way!


Once my granola arrived I opened it to try a sample.  Then, I promptly closed the bag and hid it.  I hid it far away in the depths of some obscure cabinet where none of my children would ever dream of looking.  Why do such a thing you ask?  Well, this granola was so good that I knew that if my kiddos got whiff of it, it would be history.  Oh, no.  This was going to be mom’s little secret.  Besides, I actually needed to use the granola to make a recipe.

What makes this granola so good?  It’s simplicity.  Most of the granola that is on the market today is laden with sugar and more sugar in various forms.  The resulting product is too sweet and hard.  This granola is different.  First of all it’s loose, meaning that I can tell it is not bathed in excessive sugar.  The oats, almond slices, and coconut have a subtle sweetness that is just right.  I don’t have to break my teeth biting into large boulders of granola either.  This granola is perfect for sprinkling on top of yogurt, oatmeal, or ice cream.  It is also a great base for a homemade trail mix.  In all honesty this is the best granola that I have ever had, and I am not just saying that because my bag was free.  My job is to provide you with an honest commentary about the product and to give you a mouth-watering recipe to try.  This is some good stuff!

Let’s get to that recipe.  My inspiration came from one of my childhood favorites:  fudge striped cookies.  I absolutely loved the thin, crisp cookie and the thick chocolate coating.  If I had a choice as to what cookie mom would buy, the fudge stripes always got my vote!

My recipe is a simple and straight forward take on the original.  Since the granola contains a bit of coconut, I wanted to use some coconut oil in the cookie dough as well.  The result is a crispy, coconut scented cookie, covered in chocolate, and dipped in the Chocolate Decadence granola from Golden Girl.  One bite brought me back down memory lane.

My kids agreed; these cookies are good.  They did have one question for me, though.

“Mom, where did this bag of granola come from?”

Well, that will be my little secret!

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Granola Dipped Fudge Striped Cookies
yields 15 cookies

4 tablespoons salted butter, cold
4 tablespoons coconut oil
1/2 cup superfine granulated sugar
1 cup all purpose flour (or equal amounts of a gluten free flour mix) + more for rolling out dough
1 cup dark chocolate chips, melted over a double boiler
1 cup Golden Girl Chocolate Decadence Granola

Preheat the oven to 350 degrees.

Line a baking sheet with Silpat or parchment paper.

Remove the butter from the refrigerator.  Yes, you read correctly.  This recipe requires cold butter. The use of cold butter will allow us to skip the step of chilling the dough which is often required when rolling out cookie dough.  Slice the butter into thin 1/8″ thick slices.  Place the butter in the bowl of a stand mixer fitted with a paddle attachment (or you can use a food processor or handheld mixer).  Cream the butter together until smooth.  Add in the coconut oil, and continue to cream together until the mixture is smooth and free of lumps.

Add in the superfine sugar and mix for 1 minute.  Superfine sugar is regular sugar that has a smaller granule than regular sugar.

Gradually add in the flour and mix until the dough comes together. Knead the dough with your hands a few times.

Lightly dust a clean work surface with a bit of flour.  Roll out the dough to 1/4″ thickness.  Using a 2 1/2″ or 3″ round cookie cutter, cut out cookie rounds and transfer them to the prepared baking sheet.  Using a small 1/2″ round cookie cutter, cut out center circles from each cookie.

Bake for 12-14 minutes or until golden and crispy.  Allow them to sit on the tray for 5 minutes before moving them to a cooling rack.

Place one cup of Golden Girl Chocolate Decadence granola into a shallow bowl.  Set aside.

Keep your baking sheet with parchment paper handy.

Melt chocolate in a double boiler.  You may use a microwave, but I prefer using the double boiler method because the heated water in the bottom pot will prevent the melted chocolate from cooling too quickly.  This gives me more time to work!

Spread about a teaspoon of melted chocolate on the bottom portion of each cookie.  Immediately sprinkle the granola over the melted chocolate, gently pressing it into the chocolate.  Be sure to cover all of the chocolate.  Place the cookie granola side down onto the cookie sheet.

Once you are finished, dip a spoon or fork into the chocolate.  Moving in a back and forth motion over the cookies, add stripes to the tops.  These are not meant to be perfect stripes but more like drizzle.

Allow the cookies to completely set.  You can put them into the refrigerator to speed the process along.







Chocolate Crinkle Cookies with a Twist

Our home has always been an allergy friendly home with regards to food.  Thankfully, neither my children or I have anaphalactic reactions to our “no-no” foods.

Of late, my middle son has been complaining of various physical and cognitive troubles.  I went with my gut and took him in for a high level food sensitivity test**.  A few years ago we completed allergy testing and as a result, omitted eggs, wheat, and certain cow’s milk products from his diet.

All of my children, despite their sensitivity to cow’s milk, have been able to tolerate good quality butter and cheese.  That is until last week’s test results came in.  It appears that my son can no longer tolerate any dairy including cow, goat, or almond varieties.  Sigh.

So what does that mean for me, the mom and cook?  More adjustments.  In the grand scheme of things, these are minor problems to deal with.  After a week of removing all of the problem foods, my son proclaimed that he had a pain free, achy free, acid reflux free week!  He wasn’t as tired and was able to think more clearly.   I am so very thankful for that.  I can’t wait to see the improvements that will continue with more time!

There is one positive result in determining food sensitivities.  They point us back to simple, pure food, food in its whole state, food that nourishes and heals, not just food that fills the belly.  I’m thankful that my kids are all on board for these changes. They know what many adults struggle with:  if you eat better, you’re likely to feel better.  However, they are kids.  There are times when they want a cookie; there are times when I want a cookie; there are times when all of us just want a cookie!  We don’t make a steady diet of treats, but I am not opposed to the occasional sweet treat.

So today, as I stared at my pantry trying to figure out a new way to make a cookie that everyone could eat, one that was gluten free, egg free, and dairy free, my eyes met a can of black beans.  Hmm.  I wonder?  Black beans.  Cookies.  I think I can make this work.

Now some of you may be grimacing at the thought of beans as the base for a cookie.  My kids would grimace too.  I decided I would need to do this experiment covertly.  So while the kiddos were soaking up the beautiful weather, I got to work.

The results?  Simply delicious, chocolate cookies.  They are soft in the middle, with a slight crunch on the outside. You would never ever know there were beans in there…I promise…pinky promise!  You won’t miss the butter, the eggs, or the gluten!

The verdict from my kids?  “Awesome!”  “The best cookies you’ve ever made.”

My kids do know me all too well, though.  One asked, “So, Mom, what’d you put in these this time?”  When I responded that there was a can of black beans in there, no one even flinched.

Now, I am not proclaiming that these cookies are healthy; they’re not.  They are but an option for an occasional treat.  However, they do boast less overall fat, less saturated fat, less cholesterol, and less sodium than traditional homemade cookies.  They also have a good amount of potassium, iron, fiber, and protein.

For those of you who do not require a gluten free diet, you can opt to substitute regular, all-purpose flour in lieu of the sorghum flour.  However, the use of tapioca starch (flour) is non-negotiable.

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Chocolate Crinkle Cookies
yields 36 cookies

15.5 oz. can black beans, drained and rinsed
1/3 cup avocado oil (or mild olive, coconut, or canola oil)
1 teaspoon chocolate extract (or pure vanilla)
1 1/2 cups granulated sugar
2 1/2 cups allergy friendly, dark chocolate chips, divided
1 tablespoon flax seeds
1 1/2 cups sweet white sorghum flour
1 cup tapioca starch (sometimes called tapioca flour)
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon sea salt

Preheat the oven to 350 degrees.  Line a stainless steel baking sheet with parchment paper and set aside.

Drain and rinse the black beans.  Please the beans, oil, and chocolate extract into a blender or food processor.  Puree the mixture until smooth.  Place the puree into the bowl of a stand mixer fitted with a paddle attachment.

Melt 1 cup of the chocolate chips according to package instruction.  Pour the melted chocolate into the bowl and mix together until smooth.

Add in the granulated sugar and mix for one minute.

Sift together the sorghum flour, tapioca starch, cinnamon, and baking soda.  Add into the bowl along with the salt and remaining chocolate chips.  Mix together until all of the ingredients are incorporated and smooth.

Using a tablespoon size scoop, scoop out slightly heaping tablespoons of dough.  Roll the dough between the palms of your hands to create a ball.  Gently flatten the ball to 1/4″ thickness.

Place the cookies 2 inches apart on the baking sheet.  Bake for 11 minutes.  Remove from the oven and allow the cookies to sit on the tray for 5 minutes before transferring the cookies, with a spatula, to a cooling rack.

Once completely cooled store in an airtight container.

In between batches, cover the remaining dough in the bowl with plastic wrap to prevent drying.

** This is NOT an affiliate link; I do NOT receive any compensation for you visiting the Immuno Lab site or purchasing a test kit.  I simply include the link because we have found that the results of these tests have been spot on in identifying problem foods for multiple members of our family.  We found that the testing was significantly cheaper when conducted through our physician’s office than directly through the lab.  Always Consult your doctor.