No need to toss those sad granola crumbs in the bottom of the bag — use them to make cookies!
You can use a single type, or mix together multiple granola scraps.
The cookies are crunchy on the outside, soft on the inside, and are super easy to mix together.
Plus, they're egg-free and you can make them nut-free by using nut-free granola. You can also go with coconut oil instead of butter for a vegan version!
Store them in an airtight container (unless you finish them all in one sitting!)
![](https://www.dinnertwist.com.au/img/Blog13933870611477782297.jpg)
Makes around 15 cookies.
Ingredients:
- 1 1/2 tbsp chia seeds
- 1/3 cup water
- 1 1/4 cups flour (of choice, we used plain)
- 2 cups granola leftovers
- 1/2 cup maple syrup (or honey)
- 100g melted butter (or coconut oil)
- 2 tsp baking powder
- sea salt flakes for sprinkling
![](https://www.dinnertwist.com.au/img/Blog1075729185852090982.jpg)
Method:
- In a bowl, mix together chia seeds and water. Keep aside for 5-10 minutes.
- In a separate bowl, mix together flour, baking powder and granola.
- Add melted butter and maple syrup to the dry ingredients and mix well.
- Stir through the soaked chia seeds.
- Shape into cookies and arrange on a lined oven tray (use two trays if they don't fit). Sprinkle with a tiny bit of sea salt flakes.
- Bake at 180ºC for 10-15 minutes until golden around the edges.
- Cool on a baking rack and store in an airtight container.
![](https://www.dinnertwist.com.au/img/Blog15396132692044504868.jpg)
Want to make this at home? We used granola, The Butter People butter and Raw Food Factory Canadian organic maple syrup from the Dinner Twist Marketplace.