Granola Cookies
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.
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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
Granola Cookies
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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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!
These should be renamed Crack Cookies 😂 great taste, would only say they are a little crumbly
Delicious cookie. Very forgiving recipe. I added 1 tsp baking soda. Perfect!
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.
Thank you for sharing your beautiful recipes!
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.
Thank you very much for posting this recipe. I made these cookie and they are fantastic! I very fast, simple and delicious cookie. Cheers!
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!!