Choco Almond Granola Crisps & Mint Julep Icing

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Making cookies out of Nola Granola hasn't been easier. These are chocolately, crunchy & delectable; even five days after making them! And the Eli Mason Mint Julep Buttercream frosting? Oh goodness, I was practically licking the bowl.
Nola Granola Chocolate Almond Cookies:

  • Melt a tablespoon of butter in a saucepan over low - medium heat
  • Add dark cocoa powder, about 3 tablespoons:
    • Will want to turn the butter into chocolate butter
  • Add in semi-sweet chocolate chips to thicken up the chocolate sauce
  • Remove from heat
  • Start adding in a 1/4 cup of Chocolate Almond Nola Granola
    • Add granola more if it looks a little runny
      • You'll want these to be a bit thicker, the consistency reminded me of making rice crispies
  • Line a cookie sheet with wax paper
  • Plop some of the gooey delicious granola cookie crisps down
  • Pop into the fridge to harden
Eli Mason Mint Julep Buttercream Frosting:
(An update on my favorite buttercream frosting, & it's amazing!)
1 package of Confectioner's Sugar
1 stick of butter
3-4 tablespoons of milk
Eli Mason's Mint Julep Mix
  • Cream the sugar & butter together in a mixer
  • Slowly add the Mint Julep mix tablespoon by tablespoon 
    • I used about 3-4 TBSp and depending on how minty you'd like, fell free to add more
  • Add in milk tablespoon by tablespoon
    • I used 1-2 TBSP added after the Mint Julep
  • Time to frost those cookies!
  • Store any leftovers in the fridge to last longer, but I personally licked the bowl clean


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