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
Preparation
Step 1
Preheat oven to 325°F. 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 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.
Do Ahead
Step 4
Cookies can be baked 1 day ahead. Store airtight at room temperature.
Recipe notes
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