Home > Recipes > Desserts > Cookies > Granola Cookies
by Michelle
January 13, 2012 (updated Feb 25, 2019)
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4.27 (15 ratings)[donotprint]
These cookies are an absolutely brilliant invention – you take a relatively “plain” cookie base and then throw in chunks of granola, nuts, dried fruit and coconut. It’s one, big, cookie-sized hunk of granola that you can walk around and eat. Genius, I tell you. I have always been a huge fan of granola but didn’t start really going crazy over it until I came up with my hands-down, favorite homemade recipe earlier this year. Now I’m a certified granola junkie. (Tip: that granola recipes makes a kick-butt car trip snack. We munched away on it all the way from Pittsburgh to Florida!) So when I saw a cookie that was wholly based on granola as the main ingredient and then threw in all sorts of other delicious add-ins, I knew I was in for an amazing treat.
Dare I say you could even eat these babies for breakfast. I mean, it might be a stretch, but not by much. Loads of granola and they have a healthy dose of wheat germ in there which, hello! That totally makes these a wholesome meal, snack, whatever. In moderation, of course ;-) I think the best thing about these is how versatile the recipe is. Once you have your granola ready to go, you can switch up the other ingredients for different flavor combinations to suit your tastes. In place of raisins use your favorite dried fruit, substitute another nut for the peanuts or almonds, whatever you’d like! This is one of those “endless possibility” recipes, and those are always my favorite.
When you make these be sure to keep an eye on them, you never know when a cookie monster will move in for the grab!
One year ago: Cashew Chicken
Two years ago: Chocolate-Chocolate Chunk Muffins[/donotprint]
Granola Cookies
Yield: 24 cookies
Prep Time: 10 minutes mins
Cook Time: 12 minutes mins
Total Time: 30 minutes mins
Delicious granola cookies that are perfect for snacking
4.27 (15 ratings)
Print Pin Rate
Ingredients
- 3 cups (366 g) granola, without the fruit or nuts
- ¾ cup (108.75 g) raisins, regular or golden
- ½ cup (73 g) peanuts
- ½ cup (54 g) slivered almonds
- ½ cup (45 g) sweetened shredded coconut
- ⅓ cup (38.33 g) wheat germ
- 14 tablespoons unsalted butter, at room temperature, (7 ounces )
- ¾ cup (165 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 egg
- ¼ teaspoon (0.25 teaspoon) salt
- 1 cup (125 g) all-purpose flour
Instructions
Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone mats; set aside.
Put the granola in a large bowl and break up any clumps with your fingers. Add the raisins, peanuts, almonds, coconut and wheat germ and mix together.
With an electric mixer, beat the butter at medium speed until smooth, about 2 minutes. Add the sugars and beat for another 3 minutes, or until creamy. Add the egg and salt and beat until well blended. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated, then steadily add the granola mixture. Stop the mixer when most of the granola mixture is blended into the batter and finish the job with a sturdy rubber spatula, making sure to get up any bits of dry ingredients left in the bottom of the bowl.
Scoop out about two tablespoonfuls of dough, pack the scoops between your palms and arrange the mounds on the baking sheets. Flatten the mounds lightly with your fingertips.
Bake for 10 to 12 minutes. The cookies should be golden brown but not firm. Allow them to rest on the sheets for 1 to 2 minutes before transferring them to racks to cool to room temperature. Store cookies in an airtight container at room temperature.
Calories: 247kcal, Carbohydrates: 27g, Protein: 4g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 40mg, Potassium: 197mg, Fiber: 2g, Sugar: 12g, Vitamin A: 215IU, Vitamin C: 0.4mg, Calcium: 32mg, Iron: 1.4mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Originally published January 13, 2012 — (last updated February 25, 2019)
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39 Comments on “Granola Cookies”
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Siri Zwemke — Reply
Loved the variety of textures and tastes in this cookie. I used flax seed instead of wheat germ. Don’t skip the peanuts, those really made it for me. They are very healthy tasting, lol!
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Mitra Varjavand — Reply
These should be renamed Crack Cookies 😂 great taste, would only say they are a little crumbly
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Joanne Santry — Reply
Delicious cookie. Very forgiving recipe. I added 1 tsp baking soda. Perfect!
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Vickie — Reply
O…M…G…!!! Thank You for posting this recipe, it’s just what I’d been looking for. These cookies are fantastic…even with my mess up! Let me tell you what I did…
I needed to make a lot of cookies for the Annual Spring Home Tour in our town…we sell tickets and raise money for charity and everyone loves the rare opportunity of seeing the older, sometimes historic homes. It’s customary for the home owners on the tour to put out plates of goodies, either sweet or savory, so that people have little things to munch on as they travel from house to house and to thank them for buying tickets and participating. It’s always been our thing to put out platters of home baked cookies. They are always a huge hit with everyone. I try to find new recipes every year, and this year I wanted to do something a little on the “healthier” side (mostly to counter-act the chocolate ganache covered brownie bites I was also making :)
Your recipe looked perfect. I doubled the recipe and along with the granola, I added coarsely chopped roasted almonds, unsweetened coconut, chopped dried apricots, golden raisins, roasted pumpkin seeds and threw in some extra dark chocolate chips for good measure. I added about 1/4 cup of ground flax meal because I didn’t have any wheat germ on hand and also used 1/2 butter and 1/2 coconut oil. I tasted the dough and it was really yummy. I scooped out a couple baking sheets full of cookies, popped them in the oven….. and then realized I had forgotten the eggs! I wasn’t sure what to do…I still had a lot of cookie dough left and thought about scrambling the eggs and adding them to the dough but decided to see how the ones I already had in the oven turned out. Well, let me tell you they were delicious! They were a little crumblier than what I expected that type of cookie to be, almost like a shortbread, but with all those wonderful ingredients, they were just fantastic, and a huge hit! I just love a recipe that’s so versatile…you can add so many good things…and so obviously forgiving. These will definitely become a favorite in our household…with out without eggs!
I just want to tell you that you’ve become a go-to for me. I’ve used several of your recipes now and they have all been terrific. Thank You again. -
Welthy Silva — Reply
Thank you for sharing your beautiful recipes!
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Elizabeth — Reply
These cookies are great. I love the flexibility of this recipe…..I didn’t have wheat germ so I used flax seed. I did add an additional egg, as I eyed it I didn’t think it had enough moisture…….that was a good decision. My product produced 27 cookies.
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Ed Hubble — Reply
Thank you very much for posting this recipe. I made these cookie and they are fantastic! I very fast, simple and delicious cookie. Cheers!
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Penny Markle — Reply
I made these cookies and added left over almond pulp/coconut pulp from juicing. Sunflower seeds, pumpkin seeds, dried chopped up mixed fruit with the rest of the ingredients. OMG they are indeed the bestest cranola cookie recipe ever!! Thank you so very much for posting it. I have told all my family/friends about them and sent them the recipe. Thanks again!!
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Sarah H — Reply
Great recipe! Everyone loved them. I like a cookie with substance!
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Sophie — Reply
I was looking for a cookie recipe to use up some store-bought granola that I didn’t particularly like because it was too sweet. This granola cookie recipe was ideal because it is so flexible. I added the granola along with coconut and peanuts and a pinch of cinnamon; left out the raisins, almonds and wheat germ because I didn’t have any. Using a large ice cream scoop, I got 27 cookies out of the recipe, which was perfect for 9 cookies per cookie sheet. Delish! Took the batch to work and they were all gone in a day.
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Amber — Reply
I made these today, but I have multiple allergies so I had to make them Amber-friendly.
My substitutions:
Enjoy Life nut-free, allergy-free granola for the granola
Half Enjoy Life soy-free, dairy-free margarine, half Spectrum shortening for the butter
Egg substitute
Ground flax for the wheat germ
Chopped dates for raisins
Authentic Foods gluten-free AP flour
Finely chopped toasted walnuts instead of peanuts and almonds.
It would be even better with mini-chocolate chips. I wish I could upload a photo for you! They are delicious. -
Rachel — Reply
I adapted this recipe (used 2 cups granola and 2 cups flour, added 1 tsp of baking soda and 1 tsp of vanilla, and used a bag of chocolate chips rather than the other mix-ins) and they were hands down the best chocolate chip cookies I’ve even eaten. Thanks for the idea!
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Lauren — Reply
These look gorgeous…I’m going to make some, but can I do it without the wheat germ? I can’t find it anywhere…
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Michelle — Reply
Hi Lauren, Absolutely! I have found wheat germ in the cereal aisle next to things like oatmeal, cream of wheat, etc. But if you can’t find it, you can definitely omit it.
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RisaG — Reply
I already have homemade granola so these are do-able. They look fabulous. Crunchy and delicious. I can’t wait to try these.
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debbie — Reply
Just made these today…Good recipe…I just made granola yesterday with coconut and pecans in it. So I just bumped up the granola to 4 cups and left the extras out.
I made the cookie base and used a spatula to dump it over the granola then proceeded to gently fold it over and press into the granola as if kneading bread until all the granola was worked in and baked as per the instructions, letting mine go a little longer because I like a harder, crisper cookie…AWESOME recipe! HINT…wet your hands with water to form the cookies and it goes much easier. -
Joquena — Reply
These look great, my kids will eat just about anything in cookie form. I hid white beans in their chocolate chip cookies the other day and they kept sneaking more. On the down side they wouldn’t stop tooting and I couldn’t keep a straight face because I knew why haha!
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Deb — Reply
These Granola Cookies sound so delightful; healthy goodness enrobbed in a cookie batter. A delightful post holiday winter cookie!
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Wow these look great. I especially love the very last picture, that is soo what i was thinking (just grabbing one!) :)
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Marty — Reply
Oh boy! These sound delicious. And with a sprinkle of dark chocolate chips (for antioxidant purposes, of course)? Perfection!
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Michelle — Reply
nom nom nom nom I could eat so many of these……
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Sandra — Reply
Having these for breakfast wouldn’t be a problem at all.
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Michele — Reply
Just pulled these out of the oven – DELISH. These cookies = snacking on granola cleanly. :) And I’m totally okay with the butter and sugar if it means eating a cookie with such wholesome ingredients.
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leslie — Reply
Oh yes…these could totally pass for a breakfast food!
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modernworkinggirl — Reply
Granola IS a great car-snack food…the only problem is when a handful misses your mouth and ends up all over your barely-clean-anyway car floor! So tragic. Also, seems to happen every time :)
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Ally — Reply
It’s so nice to see granola in cookie form, instead of the typical bars!
xo
http://allykayler.blogspot.com/ -
Julia — Reply
You can tooooootally eat these for breakfast. ESPECIALLY if you dunk them in milk, well balanced meal, maybe?
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Lori @ RecipeGirl — Reply
Ha! Love the reaching hand photo :)
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Emilie @ Emilie's Enjoyables — Reply
ahhh this is awesome! granola and cookies combined into one thing!
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Erin — Reply
IDK what I love more, homemade granola, or the fact you put granola in a cookie! I need them.
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Lindsay @ The Live-In Kitchen — Reply
I was totally thinking breakfast before you even said it! I am also a huge granola fan. Yum!
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I’m a granola freak and now you show me these cookies, I’m doomed! I actually gained 5lbs. in two days from eating granola non-stop. I’m addicted to the stuff and now cookies, forget fitting into my bikini this summer! Your probably thinking just eat one or two cookies, nope not me, it’s like 4 or 5 in a sitting, then gravity pulls me in closer and I’ll eat the whole batch, all but one, because that would be my way of saying I didn’t eat them all. But an hour later, I’d eat it!
Trying the recipe this weekend!!
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Amber, RD — Reply
Yay! Yet another recipe I’m going to have as dessert and tell myself it is healthy! Maybe I just won’t call them cookies. How about Baked Granola Circles. That sounds better! :)
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domesticallyinept — Reply
I’m intrigued! I think they totally count as a wholesome breakfast food =)
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Katrina — Reply
These cookies sound hearty and tasty. Great idea!
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Penny Wolf — Reply
Sometimes I swear you can read minds or can see in other people’s cupboards!
Yesterday I had bought a very pricey granola for eating out of hand. I also usually make our own and as a result didn’t care for what I bought. I just told my Husband I’ll use it up in a cookie recipe. BINGO! -
Kiri W. — Reply
Oooh, sounds like such a cool idea – never had granola cookies, but I bet the crunch is perfect :) Plus it makes them so changeable!
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CouponClippingCook — Reply
Love the healthy ingredients in these cookies…they look so good. What a great way to get your fiber! (p.s. I would for sure eat these for breakfast too!)
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Averie @ Love Veggies and Yoga — Reply
These look perfectly hearty, chewy, and full of all kinds of goodies like raisins and peanuts. Yum!
