Do you love oatmeal cookies? If so, let me introduce you to your new cookie obsession. These crispy granola cookies take the oatmeal cookie up a few notches. They are sweet, crunchy and chewy all at the same time. You know, everything you'd want in a cookie. This Granola Cookies Recipe is pretty versatile too. You can add chocolate chips, dried cranberries, or walnuts and they would be just as amazing. If you want to eat cookies, but still feel good about yourself, these are the way to go. I mean they are made with granola so they have to be healthy. It's hard to feel bad about that. Our Carrot Cake Cookies will also help you feel good about yourself while stuffing your face full of cookies.
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Why granola cookies are awesome
I have a confession to make. I was inspired to make this crunchy granola cookie recipe because I had some granola that was going to be expiring soon and was trying to figure out what to make with granola. I am sure that many great recipes have been inspired by an expiration date on a package, but most bloggers won't tell you that. Just keeping it real here folks. So if you have some granola lying around and are looking for recipes with granola.
Ingredients
- butter
- white sugar
- brown sugar
- egg
- vanilla
- flour
- baking soda
- salt
- granola
How to make granola cookies
Heat oven to 350 degrees. Melt butter and mix with sugar and brown sugar in large bowl until sugars are dissolved. Add vanilla and egg and mix until thoroughly combined.
In another bowl, combine flour, baking soda, salt. Add dry ingredients to the bowl with the butter mixture. Add granola and stir until a dough forms.
Drop by rounded tablespoonful onto a greased baking sheet 2 inches apart.
I used granola that contained raisins and almonds which I think are a fabulous addition to these cookies. Feel free to use your favorite granola, but I would skip plain granola on these cookies since the additional ingredients make them so interesting.
In our house we have chewy cookie and crunchy cookie fans so I made a cookie sheet for each of them. To get chewier cookies, bake for 10 minutes at 350 degrees. For crunchy cookies, extend the baking time to 12 minutes.
What this healthy granola cookies taste like
These seriously might be my new favorite cookie. I am a huge fan of oatmeal cookies and the taste of these is similar but they have more of crunch to them because of the granola. Try some and let me know what you think! Be sure to also check out this Maple Snickerdoodles Cookie Recipe.
Frequently asked questions
I have found that most granola works. If it has dried fruit or nuts, it adds even more flavor to the cookie. My advice is to use whatever you have on hand.
Chocolate chips, pumpkin seeds, nuts, raisins, dried cranberries (craisins) all work well.
Yes, these granola cookies come off parchment paper easily.
I found a great flourless granola cookie recipe from Minimalist Baker.
You can store these in an air tight container for up to a week.
Granola Cookies Recipe
Ingredients
- ¾ cup melted butter
- ½ cup white sugar
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ¾ cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granola
Instructions
- Heat oven to 350 degrees.
- Melt butter and mix with sugar and brown sugar in large bowl until sugars are dissolved.
- Add vanilla and egg and mix until thoroughly combined.
- In another bowl, combine flour, baking soda, salt.
- Add dry ingredients to the bowl with the butter mixture.
- Add granola and mix until a dough forms.
- Drop by rounded tablespoonful onto a greased cookie sheet 2 inches apart.
- Bake for 10-12 minutes at 350. Bake for 10 minutes for a chewier cookie and 12 minutes for a crunchy cookie.
Video
Nutrition
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
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Valentina
This looks like such a delicious cookie! Wishing I had it right in front of me. I especially find that I'm using up things like bananas as they are becoming over ripe. Always a good excuse to bake. 😉
Veena Azmanov
Wow, these Granola Cookies are so cute! I would love to eat them for breakfast, lunch and dinner! Thank you for sharing this great recipe!
Jessica Robinson
These cookies look so darn good!! Could you just use a piece of parchment paper vs. greasing the sheet pan? They look so good and I'd really love to make them!
Sharon
These oatmeal cookies look amazing! I love mine loaded with chocolate chips but I might have to try your idea of dried cranberries too.
Diane
Melted butter? That's alot of sugar, when the sun comes up and I get out of bed I'm making these cookies. It looks like I will have to tweek this recipe to taste. Future results to follow. Wish me luck !
Cindy
These cookies are fabulous!! I added peanut butter when I made them and did not use quite as much sugar. We are taking them on a trip and I can't wait for everyone to try them
Cindy Zimmerman
Great cookies, and easy to make. I put a little less sugar because my granola was homemade and I knew how much honey and syrup were in it. I then added a few more pumpkin and pistachio nuts and dried papaya. What a delicious cookie!! Thanks.
Stephanie
Followed the recipe exactly and they didn’t spread for me... cookie was crumbly and tough. I think the measurements for granola are off. I may have also over mixed, but it still shouldn’t be crumbly.
Mark
My recipe - evolved over several decades - I was going to make it this weekend but my daughter says she wants to be here when I do so I'll wait for next weekend and this weekend I'll make granola cookies; something I've wanted to try for some time. This turns out different every time but never disappointing. Make it once and adjust to taste.
Granola – Totally Toasted
(Dr. Dream’s Toasted Granola Rocks)
6 heaping cups old fashion rolled oats
2 cups whole wheat flour
1 cup wheat germ plus ½ to 1 cup of wheat bran
1 cup shredded or flaked coconut
3/4+/- Cup water
1 cup of canola/light olive oil
1/8 +/- cup dark sesame oil (Asian grocery)
1 cup packed brown sugar
½ to 1 cup malt powder/syrup, adds depth if available (beer making or Asian grocery store)
½ cup jelly/jam etc (something you have but are not using up)
2 tsp vanilla – real or artificial
1 Tbsp seasoned, mineral or sea salt
1 tsp of cinnamon, cloves, nutmeg and ginger (should not be recognizable spice flavor)
1 cup sesame seeds (toasted if available) (Asian grocery)
1 cup raw sunflower seeds
1 cup raw green pumpkin seeds
1 cup raw walnuts (English and/or some black if you like them)
1 cup raw almonds
1 cup raw pecans
1 cup raw cashew pieces
1 cup banana chips
1 cup freshly ground flax seeds (gold or brown).
Put all liquid ingredients in a pot on low heat, stir occasionally. If using powdered malt put in with some of the water first and mix it into the liquid on low heat.
Mix all dry ingredients together. Add liquids (if using two/three bowls, add one large spoonful of liquid to each bowl alternatively) until half gone. Mix ingredients. Add rest of liquid in same alternating manner (this assures equal amounts of oil in the bowls). The resulting mixture should be thoroughly just moist, not quite wet. The wetter the mix the chunkier/crunchier the granola – I like a little of both, chunks and crumbles. The mixture should press into a “sheet cookie”.
Spread mixture onto greased cookie sheets 1” thick. Press into semi solid “mass”. Bake at 400 (30 min +/- depending on thickness) until browning/toasted on top/edges, rotate (or use convection) to keep toasting even. Keep close watch when heat is high. When edge starts to brown remove from oven, move edges into center by turning them over, then run spatula under “cookie” just breaking it into chunks and leaving it “jumbled” to allow heat all around it for toasting and drying. Lower heat to 300 +, check often until a little toasted again (15 min +/-). Repeat spatula turning once. Lower heat to 250 for 15 minutes, remove from oven and turn again. Leave to cool/dry on wire rack. When cool taste/test for dryness. If not completely dry return to oven for 15 min at 250. When completely cool/dry store in air tight containers, adding dried or fresh fruit if desired when served. Make notes for recipe/baking adjustments. Easier/better each time.
I usually make a triple recipe, since its bone dry it keeps for a long time (keep some in your car for emergencies). It is a labor of love, don’t expect too much from the first small/single batch. It will still be better than anything you can buy, but maybe not quite giving-away quality first time. It is my standard/requested present for people who don’t need anything. Heavenly house smell.
Debra Wattam
Just made these cookies as per the recipe - totally delicious - although I did use a little less sugar and substituted flax egg and dairy free margarine to veganise them. Yum
Janice
Try adding peanut butter. I did and absolutely love them.
jane aird
so yummy.. made with homemade granola and crystallised ginger pieces (because that's all i had!) and they turned out great...thank you xx
Karine
OMG I made these with leftover granola and they are so yum, chewy in the inside and crunchy on the sides. I saved the recipe because it’s that good and that easy to make...melted butter makes life so much easier and baking so much faster 🙂
Anjali
These cookies were super easy to make and made my kitchen smell amazing! They were the perfect after school treat for my kids today!
Beth
These look amazing and so yummy! Definitely going to make a batch tomorrow! Excited to give these a try!
Jacqueline Meldrum
These would be great for breakfast on the go or an afternoon snack. Yum!
Jac
Just what I was looking for! My supermarket delivery substituted out my oatmeal cookies and I was so looking forward to them as well! So glad I found this easy recipe. Thanks!