These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.
Recipe information
Yield
Makes about 18
Ingredients
1½
1
1
¾
½
½
3
2
⅔
Preparation
Step 1
Preheat oven to 325°. 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.
Step 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.
Step 3
Drop ¼-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.
Step 4
Do Ahead: Cookies can be baked 1 day ahead. Store airtight at room temperature.
Leave a Review
Reviews (26)
Back to TopGreat! I didn’t have almonds or pepitas, so I used 1 c. walnuts instead. Simple, good, healthyish.
Anonymous
7/6/2021
Love these! Just made a second batch and a huge hit in my house. Added a tsp of cardamom in with the eggs and sugar & it was really, really good
Anonymous
Boston, MA
5/22/2020
Fast, tasty, great dump-what-you-got recipe. I want to try to bake them in a tray and slice them as bars to take on hikes, or just to have an easier time holding them because right now they are pretty delicate. Very tasty, very adaptable.
nicoloison
Seattle
5/21/2020
Great tasting recipe! I did find my coconut a little burned but that’s because I used shredded coconut rather than coconut flakes. I also found it helpful to wet my hands because the mixture was pretty sticky. I don’t really like adding sugar so I might try swapping the sugar for honey next time.
angelagjordan
Bakersfield California
4/1/2020
Just made this, so good! I substituted sugar with about 1/3 cup of honey and so far they are sticking together pretty well!! I was going to upload a picture but it won't let me 😢. Just know they are pretty and yummy!
AMelven
Post Falls, ID
12/30/2019
These are fantastic! I've made these many times for an on-the-go breakfast for myself and kiddos, and have been able to cut the sugar to 1/3 cup with success. I would stick with the higher amount of sugar if making these for dessert. Excellent texture. Do give them a little time to firm up once out of the oven.
Sara Youngbar
Monterey, CA
11/25/2019
I really want the recipe in metrics weight(grams) :(
Dr kub
Sweden
11/23/2019