granola cookies recipe
Whip up this easy granola cookies recipe in 30 mins! Chewy, wholesome, and customizable with nuts or chocolate. Perfect for snacks or gifts
Ingredients
Dry Ingredients
- 1 ½ cups 150g old-fashioned rolled oats – The base for that classic granola chew. For gluten-free, use certified GF oats.
- 1 cup 120g whole wheat flour – Adds structure. Substitute with all-purpose flour or 1:1 gluten-free blend if needed.
- ½ teaspoon baking soda – Helps the cookies rise slightly.
- ¼ teaspoon salt – Balances the sweetness.
Wet Ingredients
- ½ cup 115g unsalted butter, softened – For richness. Use coconut oil (solid) for dairy-free.
- ½ cup 100g brown sugar – Deep caramel notes. Swap with coconut sugar for lower glycemic impact.
- ¼ cup 85g honey or maple syrup – Binds the dough and adds moisture.
- 1 large egg – Provides structure. For vegan use 1 flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 mins).
- 1 teaspoon vanilla extract – Enhances warmth and depth.
Mix-Ins (Pick 1-2)
- ½ cup 75g chopped nuts – Walnuts, pecans, or almonds add crunch.
- ⅓ cup 60g chocolate chips – Dark, milk, or mini chips for sweetness.
- ¼ cup 40g dried fruit – Cranberries, raisins, or chopped apricots for chew.
Instructions
Step 1: Prep Work (5 minutes)
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Let butter sit at room temperature for 30 minutes until soft but not melted.
Step 2: Mix Dry Ingredients (2 minutes)
- In a medium bowl, whisk together:
- 1 ½ cups rolled oats
- 1 cup whole wheat flour
- ½ tsp baking soda
- ¼ tsp salt
- Set aside.
Step 3: Cream Wet Ingredients (3 minutes)
- In a large bowl, use a wooden spoon or hand mixer to combine:
- ½ cup softened butter
- ½ cup brown sugar
- Mix until fluffy, then add:
- ¼ cup honey
- 1 egg
- 1 tsp vanilla extract
- Stir until smooth.
Step 4: Combine & Add Mix-Ins (2 minutes)
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently stir in your chosen mix-ins (nuts, chocolate chips, or dried fruit).
- Pro Tip: If dough feels sticky, refrigerate for 10 minutes for easier handling.
Step 5: Scoop & Bake (10 minutes)
- Use a 2-tbsp cookie scoop to portion dough onto prepared sheets, spacing 2 inches apart.
- Flatten slightly with your palm (cookies won’t spread much).
- Bake for 10–12 minutes until edges are golden but centers look soft.
Step 6: Cool & Enjoy (5 minutes)
- Let cookies cool on the sheet for 5 minutes (they’ll firm up), then transfer to a wire rack.
Notes
Nutrition Information (Per Serving)
Nutrition facts are estimates and may vary based on ingredients used.
| Nutrient | Amount |
|---|---|
| Calories | 140 kcal |
| Total Fat | 7g |
| Saturated Fat | 3.5g |
| Protein | 2g |
| Total Carbs | 18g |
| Dietary Fiber | 2g |
| Sugars | 9g |
| Sodium | 85mg |