Chewy Granola Chip Cookies, by Lisa of Food Allergy P.I.

Chewy Granola Chip Cookies, by Lisa of Food Allergy P.I.

Mix up your traditional chocolate chip cookie recipe by adding Kip's™️ Granola Bark to the dough!

This recipe was contributed by Lisa of Food Allergy P.I.,who is also a food allergy mom, blogger, and homeschooler! You can visit the original blog post and recipe at Food Allergy P.I.'s page, https://foodallergypi.com/2019/03/17/chewy-granola-chip-cookies/. You can also find Food Allergy P.I. on Instagram @foodallergypi.

*Nut-free, peanut-free. Contains dairy (butter), wheat, eggs, and potentially soy.** For suggestions on making this recipe top-8 free, visit Lisa's post.

Mix up your traditional chocolate chip cookie recipe by adding Kip's™️ Granola Bark to the dough!

Kip's Granola Bark Cookies

1 cup butter, softened

3/4 cup sugar

3/4 cup light brown sugar

2 large eggs

2 tsp vanilla

1 tsp salt

1 tsp baking soda

2 1/4 cup flour

1 6.4 oz bag Kip’s™️ Granola Bark, gently crushed (about 1 1/2 C crushed granola)**

1 cup semi-sweet chocolate chips

Preheat the oven to 375, and line cookie sheets with parchment. Cream the butter and sugars. Add eggs and vanilla, and mix well. Make a well in the middle of the butter mixture, and add in flour, soda and salt. Stir until just blended. Fold in crushed granola bark and chocolate chips. Scoop 1″ cookie dough balls onto parchment, about 12 per cookie sheet, and bake for 8-10 minutes until golden brown.

**For this recipe, I took the granola from Kip’s and placed it in a ziplock bag, and then crushed it with a rolling pin. I prefer to leave it pretty chunky because the moisture in the cookies will dissolve some of the granola. I like the chunks of granola mixed with chocolate chips. If you break it down too much it will really serve as more of a flavoring as opposed to a “mix-in”. You can use either flavor of Kip’s™️ Granola. I used both cinnamon and chocolate. Tasted great!

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