With my newly made Salted Caramel Sauce, I couldn't wait to start using it in all sorts of treats! Oh I had inspiration. Lots of inspiration. But it was a cookie recipe I came across on Pinterest (looking for a use for a solitary, over-ripe banana) that hooked me, and before I knew it I had the mixing bowls and spatulas out, tossing in granola for a crunch of chocolate and swapping out the GF flour mix that Kristy from Keepin It Kind called for in the original for oat flour. Of course, my caramel took centre stage as the sweetener, and after a nice chill they baked into chewy perfection.
If you are any sort of caramel, banana, or chocolate fan (guilty on 2/3 - I don't like raw bananas unless they're green!), these are a great treat for you. They're vegan (if you made the Chunky Aztec Chocolate Granola with agave), whole grain, and even low fat! Biting into one, though, all you'll think is "time for dessert".
Caramel Granola Cookies
1 ½ cups oat flour
½ tbsp Ener-G Egg Replacer (or 1 egg)
½ tsp baking soda
¼ tsp salt
1 large ripe banana, mashed
1 tbsp non-hydrogenated shortening
1 tsp vanilla extract
2/3 cup Simple Salted Caramel Sauce
1 ½ cups Chunky Aztec Chocolate Granola