These crispy granola cookies take traditional oatmeal cookie recipes 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. Be sure to also try our Carrot Cake Cookie Recipe.
Jump to:
Granola Cookies Recipe
- A great way to use extra granola just like our Granola Chocolate Chip Cookies Recipe.
- Lots of texture! You can make these either soft or crunchy.
- These cookies are very versatile. You can add various nuts, seeds, dried fruits, or chocolate to change things up.
Cookie Recipes
Baking cookies fills your home with that warm, sweet aroma that’s so comforting. Whether you go classic with chocolate chip or get creative with mix-ins, a good cookie recipe is worth its weight in gold. Here are some of our favorites:
- Cookies and Cream Cookie Recipe
- Eggnog Snickerdoodle Cookie Recipe
- M&M Cookies Recipe
- Granola Chocolate Chip Cookies Recipe
Ingredients For Granola Cookies Recipe
- Butter - Unsalted butter.
- Brown sugar - We used light brown sugar.
- Egg - Use a large egg.
- Vanilla extract - Adds flavor and depth to cookies.
- Flour - All-purpose flour works well.
- Granola - Store-bought granola or homemade.
How To Make Granola Cookies
To start, pre-heat the oven to 350 degrees. Melt your butter and mix it with sugar and brown sugar in a large bowl until the sugars have dissolved. Add the vanilla and egg to the bowl, then mix until fully incorporated and smooth.
Whisk together the flour, baking soda, and salt in a separate bowl. Gradually incorporate the dry mixture into the wet ingredients, then fold in the granola. Stir until the mixture forms a smooth dough.
Drop the dough by rounded tablespoonfuls onto a greased baking sheet two inches apart.
Bake at 350°F for 10 to 12 minutes. For a softer, chewier cookie, remove them at 10 minutes. Prefer a crispy texture? Let them bake for the full 12 minutes.
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 a 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.
Tips For Granola Cookies
Tip 1: You can use parchment paper instead of greasing the cookie sheet when making this granola cookie recipe.
Tip 2: You can use a cookie scoop when making these healthy granola cookies. This is our favorite cookie scoop set.
Tip 3: 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.
FAQs For Granola Cookies Recipe
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, and dried cranberries (craisins) all work well.
You can store these in an air-tight container at room temperature for up to a week.
I found a great flourless granola cookie recipe from Minimalist Baker.
Granola Recipes
I love making my own granola because it is so customizable! It makes a quick, healthy breakfast when paired with milk, a satisfying snack to munch on during the day, or the perfect crunchy topping for yogurt and desserts.
Essential Cookie Baking Tools
When baking cookies, having the right tools makes everything so much easier. You'll want a good set of mixing bowls, measuring cups and spoons. Of course, baking sheets and cooling racks are a must. And don’t forget a sturdy spatula for mixing!
DOWAN Mixing Bowls, Ceramic Mixing Bowls for Kitchen, Colorful Vibrant Nesting Bowls for Cooking, Baking, Prepping, Serving, Salad, Housewarming Gift, Microwave Dishwasher Safe, 3.7/2/1 Qt, Set of 3
KitchenAid Measuring Cups, Set Of 4, Aqua SkyStainless Steel Stackable Cooling Rack for Baking, 3 Tier 12”x 16.5”,Oven & Dishwasher Salf and Fit Half Sheet,Wire Cooling Racks for Cookie, Pizza, CakePink Rubber Spatula for Kitchen Use, 10.8In Silicone Spatulas for Cooking Heat Resistant, Flexible Small kitchen Spatula for Kitchen Nonstick Cookware, Seamless & Dishwasher SafeIce Cream Scoop, 3Pcs Cookie Scoop Set, Stainless Steel Ice Cream Scooper with Trigger Release, Large/Medium/Small Cookie Scooper for Baking, Cookie Scoops for Baking Set of 3 with Cookie Dough Scoop…Tupperware Heritage Collection 7.6 Cup Cookie Canister - Vintage Light Pink Color, Dishwasher Safe & BPA Free Container - (1.8 L)
Snack Recipes
📖 Recipe
Granola Cookies Recipe
Video
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.
Notes
- If you’ve got parchment paper handy, go ahead and use that instead of greasing the cookie sheet—it’s way easier.
- A cookie scoop works great for these healthy granola cookies.
- For the granola, I used one with raisins and almonds, and honestly, they made these cookies so much better. You can pick your favorite granola, but I’d skip plain ones—those extra mix-ins make a difference!
Debra Wattam says
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
Mark says
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.
Stephanie says
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.
Cindy Zimmerman says
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.
Cindy says
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
Diane says
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 !
Sharon says
These oatmeal cookies look amazing! I love mine loaded with chocolate chips but I might have to try your idea of dried cranberries too.
Janice says
Try adding peanut butter. I did and absolutely love them.
Jessica Robinson says
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!
Veena Azmanov says
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!
Valentina says
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. 😉