Granola Cluster Cookies – a delicious recipe with pecans, almonds, unsweetened coconut flakes, pumpkin seeds, old-fashioned oats, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 325u00b0F. Toss pecans, almonds, coconut, pumpkin seeds, oats, salt, and oil on a rimmed baking sheet and bake, tossing once, until coconut is golden and mixture is fragrant, 10-12 minutes. Let cool.
2
Whisk egg whites in a large bowl until foamy. Gradually add sugar, whisking until mixture is thick and opaque. Add nut mixture and fold to coat evenly.
3
Drop 1/4-cupfuls of mixture onto a parchment-lined baking sheet, spacing evenly (if your baking sheets are small, you might have to use 2). Bake cookies, rotating baking sheet halfway through, until edges are golden, 15-20 minutes. Transfer to a wire rack and let cool.
4
Cookies can be baked 1 day ahead. Store airtight at room temperature.
833
kcal
Calories
64
g
Fat
55
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups pecans, 1 cup sliced almonds, 1 cup unsweetened coconut flakes, 3/4 cup pumpkin seeds (pepitas), and more.
Yes, Granola Cluster Cookies falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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