Hot cross bun flavours + the crunch of granola + a treat of white chocolate = moreish hot cross bun granola cookies.
In case you are needing something with a bit less chocolate in, this weekend or coming into the next week – these cookies could be a great shout. This recipe can be a wonderful way to utilise any hot cross bun granola left, and white chocolate (possibly from left over Easter eggs).
These cookies have the flavouring of hot cross buns thanks to the granola which also adds a great texture contrast to the gooeyness of the cookie dough. You also have an extra dose of orange zest as well as little pockets of white chocolate too.
The cookies themselves have that new York style cookie texture – crunchy on the edge, but thick and gooey in the middle. You can always rewarm them in the microwave for 10 – 20 seconds if you prefer that fresh from the oven taste.
The size of these cookies also make them an ideal pick for a sweet treat within lunch boxes as well. They fit perfectly in one of my boxes I pack for my lunch bag.
If you want to, you could package up some cookies as a gift for friends or family. Or you could make the granola and gift with the recipe and fellow ingredients for these cookies for them to bake themselves. Would make a fun activity of the Easter weekend, for any keen baker.
Star Ingredient
Seeing as these are granola cookies, what else could be the star ingredient. The variety within the granola, means that every bite of the cookies are a surprise. You might get a bit of almond in one, and then white chocolate and mixed peel in the next.
The mix of seeds, nuts and dried fruit, also give these cookies a bit of a healthy feel (they are no way the healthiest cookies around). But around easter when there can be chocolate overload, these can be a pleasant swap while still feeling like a treat.
How to Purchase Ingredients to be Conscious to the Planet
If you have already made the hot cross bun granola, you will know that it is a recipe that utilises a lot of ingredients that can be found plastic free. Now if you don’t fancy making your own, I would recommend discovering what granola is available from local producers. Food markets/festivals can be a great way of finding them. Alternatively local farm shops may stock local granolas too. This is a great way to shop small and support local businesses.
As always, the baking staple ingredients can be found plastic free as well. An alternative for the light brown sugar if you can find in your local zero waste shop is to make your own from granulated sugar. You will just need some black treacle (buy this in the tin).
Vanilla is an ingredient that tends to come in plastic bottles. If you prefer vanilla bean paste (which is amazing if you can stretch to the expensive) can be found in small glass jars. Alternatively, you could explore Littlepod – I discovered them through Bake off Box and then at Foodie Festival. Littlepod champion real vanilla rather than using artificial vanilla. Their packaging is also recyclable, whether that is glass bottles or aluminium tubes. They have options of paste, extract (essence is the artificial version of vanilla) or actual vanilla pods. They also have bottles of pure coffee or chocolate extract as well.
Ingredients you can buy Plastic Free
- Plain Flour
- Bicarbonate of Soda
- Salt
- Granulated Sugar
- Light Brown Sugar
- Egg
- Vanilla Extract
- White Chocolate
- Granola – Recipe here
Equipment You Will Need
- Freestanding Mixer or Bowl with Handheld mixer
- Spatula
- Measuring Spoons
- 2 Inch Ice Cream Scoop
- Baking Sheet
- Silicone Baking Mat / Baking Parchment Paper
- Cooling Rack
Tips when making Hot Cross Bun Granola Cookies
Portioning out Cookies
To portion out the cookies in this recipe I used an ice cream scoop. I used my middle size scoop which is 2 inch in diameter. Now don’t panic if you haven’t got an ice cream, you can use your hands. Using a digital scale and a small plate or bowl (to keep the scales clean), you can weigh out portions. Grab portions of the cookie dough and weigh out so that it is roughly 58-62g, and then roll into a ball. Using this weight will create the 13 cookies within the recipe.
Granola Choice
Here’s a secret. Any granola can be used within this recipe. As it is Easter, that it why I have got my hot cross bun granola to hand, and used to create the recipe. Any flavour or make of granola can be utilised within the recipe, depending on the type of year.
Some other granola options you could try within these cookies
White Chocolate
Everyone has a favourite chocolate type. Mine is white or milk chocolate. I used white chocolate as I though it pairs well with the orange zest and mixed peel within the granola. I also think white chocolate is great to use around the spring months. You can always switch up the chocolate. Orange pairs well with all chocolate so mix and match with what you have in the cupboard.
Hot Cross Bun Granola Cookies
Equipment
- Freestanding Mixer or Bowl with Handheld mixer
- Spatula
- Measuring Spoons
- 2 Inch Ice Cream Scoop
- Baking Sheet
- Silicone Baking Mat
- Cooling rack
Ingredients
- 230 g Plain Flour
- ½ Teaspoon Bicarbonate of Soda
- Pinch of Salt
- 115 g Plant Based Butter / Margarine
- 58 g Granulated Sugar
- 57 g Light Brown Sugar
- 1 Medium Egg
- 1 Teaspoon Vanilla Extract
- 210 g Hot Cross Bun Granola
- 100 g White Chocolate Chopped
- 1 Large Orange Zested
Instructions
- Preheat the oven to 180 degrees
- Line baking sheets with silicone baking mats
- In the bowl of a freestanding mixer, add the butter, sugars and zest of the orange and then beat together until combined and pale in colour
- Add in the egg and vanilla extract and beat again
- Combine the flour, bicarbonate of soda and salt together and then gradually add to the mixture and beat until a dough forms
- Add in the white chocolate and granola, and using a spatula fold through until evenly distributed
- Using a 2 inch ice cream scoop, portion the cookies out onto the lined baking sheets leaving space between to allow for a little spreading
- Gently flatten the tops of the cookies
- Bake in the oven for 12 minutes until the edges are firm but the middle still slightly soft
- Cool for 5 minutes on the baking sheets before transferring to a cooling rack to cool completely
- Store in an airtight container
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