I first made these granola cookies years ago for a Valentine’s Day party when I was looking for a treat that was a little more hearty than a standard cookie.
These were such a winner that I’ve kept coming back to them again and again. I’d never say they were my very favorite cookie, since that spot is reserved for these chocolate chip cookies, but they are definitely a contender for second place.
These granola cookies are packed full of delicious goodies like dried cranberries, coconut, two kinds of nuts, and, of course, granola.
I’ve always used this granola (which is my all-time favorite granola) when I make them, but you can use any kind, either store-bought or homemade, although you’ll want a granola that isn’t already loaded with dried fruits and nuts.
My girls love these chewy granola cookies, and I love that, while they aren’t exactly a health food, they do have a lot more substance to them than a standard cookie.
chewy granola cookies
Chewy Granola Cookies
- 7 Tablespoons butter softened
- 6 Tablespoons brown sugar
- 2 Tablespoons granulated sugar
- 1 egg
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 cup all-purpose or white wheat flour
- 1 1/2 cup granola without fruit or nuts
- 6 Tablespoons dried cranberries
- 1/4 cup chopped almonds
- 1/4 cup chopped cashews
- 1/4 cup shredded coconut
- 2 1/2 Tablespoons ground flaxseed
Preheat oven to 375 degrees. Line two cookie sheets with parchment paper or silicone liners.
In a stand mixer with the whisk attachment affixed, beat the butter until fluffy. Add both sugars and beat for another two minutes. Add the egg, salt, and vanilla and mix until well-combined.
Add the flour and mix just until mostly combined. Add the granola, cranberries, nuts, coconut and flaxseed, and mix until well-combined, making sure to scrape the bottom and sides of the bowl as needed.
Scoop golf ball-sized rounds of dough onto the prepared cookie sheets and flatten slightly with your fingers.
Bake until the bottoms are lightly browned and the tops are still slightly shiny, about 10-12 minutes. Let the cookie sit on the baking sheet for 2-3 minutes before removing to a cooling rack.
Adapted from Brown Eyed Baker