Name: Granola Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 36
Cuisine: American
Ingredients: 1 Cup Salte Butter, softened; ½ Cup White Sugar; ¼ Cup Brown Sugar, packed; 2 Eggs; 1 teaspoon Vanilla Extract; 2 Cups Unbleached, All-Purpose Flour; 1 teaspoon Baking Soda; ½ teaspoon Baking Powder; 2 Cups Granola; 1 Cup Chocolate Chips

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Homemade granola cookies are a great treat for taking on a hike, tucking in a lunch box, sending in a care package, and more!

These great cookies are crunchy and sweet and sure to bring a smile to every cookie lover.

A twist on oatmeal cookies this recipe is a hearty sweet treat perfect that is so much better than store-bought granola bars.

3 cookies on a plate with a glass of milk in the background. Text overlay reads: Homemade Granola Cookies.

The Granola

The granola is the primary flavor and texture in these cookies. Use your favorite granola either store bought or homemade.

The flavor of the final cookies will depend greatly on the granola recipe.

A peanut butter granola will result in a peanut butter granola cookies. A granola with a bit more salt will provide a salty and sweet cookie that is quite nice.

Granola with bits of dried fruits and nuts will add even more texture to the delicious cookie.

Ingredient Substitutions

I’ve baked the cookies with both light and dark brown sugar – use your favorite or whatever you have on hand. The cookies will be delightful either way.

Whole wheat flour could be used instead of the all-purpose. I personally would only use a mix of 1 cup whole wheat and 1 cup all purpose for a wonderful cookie that will be more dense but still quite tasty.

Optional Additions

If you use a granola that doesn’t have dried fruit or nuts, feel free to add some.

Add up to 1/2 cup of raisins for a fun twist on oatmeal raisin cookies.

A half cup of sunflower seeds, pumpkin seed, or a few tablespoons of sesame seeds can be quite nice.

Granola cookies on a plate. A glass of milk and an earthen pitcher with the words 'home sweet home' on it sit in the background.

Chopped walnuts, almonds, even peanuts can be added as well.

To keep these a kind of variation on chocolate chip cookies, I use semi-sweet chocolate chips most of the time. However, you can feel free to use milk chocolate, dark, or even white chocolate if desired. Skip the chocolate and add more nuts, seeds, or dried fruit instead.

Little chocolate candies like M&M’s could also be used for a fun treat.

Cookie Size

This recipe makes approximately 36 large cookies. They are the kind of cookie, in my opinion, that should be large simply because of their thick and hearty nature.

3 granola cookies on a white plate with a glass of milk in the background.

However, you’re not locked into that. If you want to serve them at a potluck or add them to a cookie buffet or tray make them smaller and get more cookies from a single batch. Simply watch the baking time when changing the size.

How to Serve

These are a simple dessert, there’s no reason to make it too fancy. The amount of whole grains also means that these are quite filling on their own and don’t likely need a lot more to make them a great way to end a meal easily.

Serve with milk or coffee for a simple treat that is sure to make everyone happy.

These also make delightful ice cream sandwich cookie, simply place an ice cream scoop full of your favorite flavor between two cookies and serve.

If you wanted to make them even sweeter, drizzle with some melted chocolate or frost with some of vanilla or chocolate icing.

How to Store

Keep the baked cookies in an airtight container where they should stay fresh for about 5 days at room temperature.

For longer term storage, place the cookies into freezer containers or plastic bags and freeze.

Let frozen cookies thaw on the counter prior to serving. Eat up frozen cookies within 6 months for best flavor.

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They do freeze delightfully so feel free to make a double bath and have some on hand for the next time the cookie monster strikes in our house.

Yield: 36 Large Cookies

Granola Cookies

For a tasty dessert that is as at home on the trail as they are on the buffet table, bake up this crunchy granola cookie recipe.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1 Cup Salte Butter, softened
½ Cup White Sugar
¼ Cup Brown Sugar, packed
2 Eggs
1 teaspoon Vanilla Extract
2 Cups Unbleached, All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Baking Powder
2 Cups Granola
1 Cup Chocolate Chips

Instructions

Preheat oven to 350 degrees. Line cookie sheet with parchment paper or silicone baking mats.
Combine flour, baking soda, and baking powder in a medium bowl. Set aside.
In a large bowl, cream the butter, sugar, and brown sugar until light and fluffy. I use a stand mixer with a paddle attachment but any method you prefer will work.
Add the eggs and vanilla extract. Beat well.
Add the dry ingredients, mixing until incorporated. Add the granola and chocolate chips, mixing until thoroughly combined.
Drop by Tablespoonfuls or use a cookie scoop onto prepared baking sheets.
Bake in preheated oven for 12-15 minutes or until edges are golden brown
Cool completely on wire rack.

Nutrition Information:

Yield:

Serving Size:

1 cookie
Amount Per Serving: Calories: 104Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 51mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 2g

We try our best but cannot guarantee that nutrition information is 100% accurate.