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June 27, 2022 1 min read

Serves: 12 

Prep time: 10 minutes 

Cooking time: 15 minutes 


  • ⅓ cup unsalted butter, at room temperature 
  • ½ cup Byron Bay Peanut Butter 
  • ½ cup coconut sugar 
  • 1 large egg 
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract 
  • ½ teaspoon ground cinnamon 
  • ¼ teaspoon sea salt 
  • ¾ cup gluten-free plain flour 
  • 1 cup Farmer Jo’s Honey Granola 


  1. Preheat oven to 180℃ and line a large baking tray with baking paper. 
  2. Add the butter, peanut butter and coconut sugar to a large bowl. Beat with a hand mixer on medium-high speed for 1-2 minutes, until lightened in colour and smooth. 
  3. Add the egg, milk, vanilla, cinnamon and salt and beat until combined. 
  4. Add the flour and combine with a wooden spoon until smooth. Break up the Farmer Jo Honey Granola into small pieces and stir through the cookie dough. 
  5. Scoop up heaped tablespoons of mixture and roll into a ball. Flatten to 1cm onto the baking tray. Repeat with the remaining cookie dough. 
  6. Bake for 12-15 minutes, until lightly browned on the edges, but still soft. 
  7. Remove and allow to cool for a few minutes on the tray before transferring to a wire tray to cook completely before eating. 

Notes / Tips: 

For a softer, chewier cookie, bake for 11-12 minutes and remove from the oven before the cookies brown too much. For a cookie with a bit more crunch on the outside, bake for the full 15 minutes.