Granola Cookies

Posted on August 21, 2025

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Are you on the hunt for a new go-to cookie? These delightful granola chocolate chip cookies offer the perfect blend of chewiness, crunchiness, and chocolatey goodness! They’re not just a breeze to whip up, but also a surefire hit with anyone lucky enough to indulge (that is, if you can resist eating them all yourself!).

Imagine taking a classic chocolate chip cookie and giving it a fun twist by adding sweet, crunchy granola to the mix. That’s exactly what our granola cookies bring to the table. Whether you’re in the mood for a sweet snack or a tasty after-dinner treat, these cookies have you covered.

Ready to bake up a batch? Here’s what you’ll need:

Granola Cookies

  • ½ cup 1 stick of melted vegan butter
  • ½ cup of brown sugar
  • ½ cup of granulated white sugar
  • 2 tablespoons of ground flax meal + 5 tablespoons of water
  • 1 teaspoon of vanilla extract
  • 1 ½ cups of all-purpose flour (or gluten-free flour)
  • ¼ teaspoon of salt
  • ¼ teaspoon of baking soda
  • 1 cup of semisweet chocolate chips
  • 1 cup of Bob’s Red Mill Cranberry Almond Granola
  1. Preheat your oven to 375ËšF.
  2. Mix flax meal and water, allowing it to thicken for 15 minutes.
  3. Melt vegan butter (preferably in a saucepan on low heat to avoid microwave mess).
  4. Add melted butter to a stand mixer with both sugars, beating on medium speed for 2-3 minutes.
  5. In a separate bowl, whisk together flour, baking soda, and salt.
  6. Add flax “egg” and vanilla to the butter mixture and mix until combined.
  7. Incorporate the dry mixture into the wet ingredients in batches. Fold in chocolate chips and granola.
  8. Using a large cookie dough scoop (2-3 tablespoons), arrange dough on a parchment-lined baking sheet, leaving some space between each.
  9. Gently press down on each cookie with the flat bottom of a measuring cup (they won’t flatten as much as regular cookies due to the granola).
  10. Bake for 10-12 minutes, then let cool for 5 minutes before transferring to a cooling rack.
  • The dough may not be as wet as regular cookie dough due to the granola, so tightly pack it into the cookie dough scoop.
  • Avoid overbaking; these cookies may seem underdone at first, but they’ll continue to cook as they cool, resulting in a deliciously gooey interior.

Storage Tips:

  • Keep leftover cookies in a sealed container at room temperature for up to a week.
  • Freeze for up to 6 months; they taste fantastic straight from the freezer or can be reheated in the microwave for about 30 seconds.

Want to prep ahead? Freeze the dough in pre-portioned balls on a sheet pan, then transfer to a container or bag for up to 6 months. You can bake them straight from the freezer – just add an extra minute or two to the baking time. Enjoy your homemade granola cookies!

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