Cookie-Style Chocolate-Chip Granola

Yield: 1 batch · Rest: 8–10 min hydration

Airy, dry, crumbly cookie-like clusters with minimal gloss — granola that eats like the edge of an oatmeal cookie, not a glossy slab.

Ingredients

Bowl 1 — Dry

• 200 g gluten-free rolled oats, preferably sprouted
• 250 g oat flour
• 16 g collagen peptides
• 12 g coconut flour
• 42 g coconut sugar
• 2 g chia seeds
• 7 g sea salt
• 1 g cinnamon
• 4 g baking powder

Bowl 2 — Water-based binder

• About 100 g maple syrup
• About 28 g water
• 6 g vanilla extract

Bowl 3 — Fat and add-ins

• 96 g coconut oil
• About 68 g macadamia nuts (optional)
• 20–30 g mini chocolate chips

Method

1. Mix the dry ingredients (Bowl 1) evenly.
2. Mix the maple syrup, water, and vanilla (Bowl 2).
3. Combine the binder with the dry mixture and rest 8–10 minutes. The oats, oat flour, coconut flour, and chia keep absorbing water during the rest — adding fat too early coats the flour and slows hydration.
4. Add the coconut oil after the rest and mix thoroughly.
5. Fold in the macadamia nuts (if using) and the mini chocolate chips.
6. Spread on a baking sheet and bake, flipping/stirring partway through, until the clusters are dry and set with minimal surface gloss.

Still being verified