Granola Cookies

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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

Prep Time 15 minutes
Cook Time 12 minutes
Course Dessert
Servings 15


  • 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


  • Preheat your oven to 375˚F.
  • Mix flax meal and water, allowing it to thicken for 15 minutes.
  • Melt vegan butter (preferably in a saucepan on low heat to avoid microwave mess).
  • Add melted butter to a stand mixer with both sugars, beating on medium speed for 2-3 minutes.
  • In a separate bowl, whisk together flour, baking soda, and salt.
  • Add flax “egg” and vanilla to the butter mixture and mix until combined.
  • Incorporate the dry mixture into the wet ingredients in batches. Fold in chocolate chips and granola.
  • Using a large cookie dough scoop (2-3 tablespoons), arrange dough on a parchment-lined baking sheet, leaving some space between each.
  • 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).
  • 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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