Granola cookies are thick, soft and buttery cookies with crisp edges and chewy centers. They’re filled with crunchy granola and sweet mini chocolate chips. This granola cookie recipe is quick and easy to make.
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Why Should You Make This Recipe
There are few things I love more than soft, chewy and cozy oatmeal cookies. My Cranberry Oatmeal Cookies, Oatmeal Coconut Cookies and Iced Oatmeal Cookies are a few I love. One day I decided to swap oatmeal with granola and wow, am I so happy I did! I am so excited to add these cookies with granola to the blog. I know you will love them too.
- Quick and easy to make. These buttery cookies with granola and mini chocolate chips are just as easy to make as any other drop cookie. Simply, mix, chill, scoop and bake.
- You love cozy, unique cookies. Feel free to use homemade or store bought granola is any flavor you love. This granola cookie recipe can be customized to your taste and cravings. Swap the mix-ins and granola flavor for coziest and unique cookie you will want to make again and again.
Ingredients
This cookie granola recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking soda, cinnamon and salt.
- Wet Ingredients: Gather unsalted butter, light brown sugar, an egg, vanilla extract, granola, chopped nuts and mini chocolate chips.
Substitutions
These buttery cookies with granola are as easy to make as they are delicious. Here are my recommended substitutions to make these thick and chewy cookies if you need them.
- All purpose flour: Make these cookies, gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based off weight (180 g) rather than cup for cup.
- Baking Soda: This recipe has not been tested using baking powder.
- Unsalted Butter: Salted butter can be used, just make sure to omit the added salt. Vegan or plant based butter can be used to make these cookies diary free.
- Light Brown Sugar: Maple sugar would also work well to make these cookies refined sugar free.
- Egg: This recipe has not been tested without an egg.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Mini Chocolate Chips: I recommend using mini chocolate chips for the best granola cookies, but any chocolate chips work well.
- Chopped Nuts: Finely chop your favorite nuts. I recommend using a complementary nut or the same nut as the one used in the granola.
- Granola: Feel free to use your preferred granola. Homemade or store bought granola works well. Just make sure to chop the granola into small pieces, about the same size and consistency as rolled oats.
How To Make
Learn how to make granola cookies in a few easy steps.
- In a mixing bowl whisk together the flour, baking soda, cinnamon and salt until well combined. Set aside for now.
- Add the cubes of cold butter and light brown sugar into a large mixing bowl fitted with a paddle attachment. Mix the butter and sugar on medium speed for 3- 4 minutes or until the butter and sugars are well combined. On low, cream in the egg and vanilla extract until smooth and well combined. With the mixer on low, add the dry ingredients into the wet a little at a time. Mix until just combined. With the mixer on low, mix in the granola, nuts and mini chocolate chips.
- Cover the cookie dough and transfer to the fridge to chill for at least 30 minutes and up to overnight. About 30 minutes before you would like to bake the cookies, preheat the oven to 350 F (177 C). Line 1 - 2 large baking sheet(s) with parchment paper.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the granola chocolate chip cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Top with more mini chocolate chips or nuts if you like. Bake for 10 -12 minutes until the edges are lightly golden brown and tops of the cookies are set. Cool the granola cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the granola filled cookie dough to the chilling step. Store the cookie dough covered in the fridge for up to 2 days. For longer cookie dough storage, transfer to the freezer.
- Store: Place the baked granola cookies in an airtight container. Store at room temperature for up to 4 - 5 days.
- Freeze Baked Cookies: Make sure the granola, nut and chocolate chip cookies are completely cooled to room temperature. Individually wrap each cookie in parchment paper or wax paper and place them in a ziplock bag. Store in the freezer for up to 2 months.
- Freeze Cookie Dough: Scoop the cookie dough into balls and place on a lined baking sheet or large plate. Flash freeze in the freezer for 20 minutes. Remove the cookie dough balls and transfer to an air tight, freezer safe container for up to 2 months. Thaw the cookie dough in the fridge overnight or bake from frozen. The cookies will take a few minutes longer if baking from frozen.
- Thaw: The easiest and tastiest way to thaw the baked cookies with granola is to let them sit out at room temperature until thawed. Warm the thawed cookies in the microwave for 15 - 20 seconds for a “fresh from the oven” taste.
M’s Expert Tips
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Finely chop the mix-ins. The granola, nuts and any other mix-ins should be finely chopped for the best granola cookies.
- Choose your own adventure. Feel free to customize the granola and any mix-ins to your tastes and cravings. The sky is the limit when it comes to flavor combinations. I would take flavor inspiration from the granola you want to use. Then keep the ratio of granola to nuts (or seeds) and chocolate chips (or other mix-ins) the same for the best granola cookies.
- Shape the cookie. These granola filled cookies are naturally thick and don’t spread a ton. If you prefer a flatter cookie, gently press the cookies into a more disk shape versus the scooped ball shape prior to baking.
- Slightly under-bake the cookies. For granola cookies that are soft for days, the secret is to bake them until the edges are set and top are set.
- Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
What do these cookies with granola taste like?
They taste just like a buttery oatmeal cookie with lots of mix-ins. The granola just brings more crunch to the cookie which complements the soft and thick cookie.
Do I have to chill the cookie dough?
Chilling the dough is recommended for soft and chewier cookies. However, chilling the cookie dough could be optional for these granola cookies.
Can I make these granola cookies smaller?
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect granola cookie. Since these cookies are thicker, I don’t recommend making them smaller. For a larger cookie, use a large cookie scoop (3 tablespoons, 45 ml) and bake for 13 - 14 minutes.
Other Cookie Recipes to Try
If you try this Granola Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Granola Cookies Recipe
Granola cookies are thick, soft and buttery cookies with crisp edges and chewy centers. They’re filled with crunchy granola and sweet mini chocolate chips. This granola cookie recipe is quick and easy to make.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 -2 baking sheets
- 2 sheets parchment paper
- 1 medium cookie scoop (about 2 tbsp) optional
Ingredients
- 1½ cups (180 g) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (113 g) cold unsalted butter, cubed
- ½ cup (100 g) light brown sugar
- 1 large egg, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 - 1½ cups (93 - 130 g) granola, chopped into pea sized pieces
- 1 cup (170 g) mini chocolate chips, divided
- ¼ cup (30 g) finely chopped nuts
Instructions
- In a mixing bowl whisk together the flour, baking soda, cinnamon and salt until well combined. Set aside for now.1½ cups (180 g) all purpose flour, ½ teaspoon baking soda, ½ teaspoon ground cinnamon , ¼ teaspoon salt
- Add the cubes of cold butter and light brown sugar into a large mixing bowl fitted with a paddle attachment. Mix the butter and sugar on medium speed for 3- 4 minutes or until the butter and sugars are well combined. On low, cream in the egg and vanilla extract until smooth and well combined.½ cup (113 g) cold unsalted butter, cubed , ½ cup (100 g) light brown sugar, 1 large egg, room temperature, 2 teaspoons (10 ml) vanilla extract
- With the mixer on low, add the dry ingredients into the wet a little at a time. Mix until just combined. With the mixer on low, mix in the granola, nuts and ¾ cup mini chocolate chips. Reserve the remaining ¼ cup chocolate chips for topping the cookies.1 - 1½ cups (93 - 130 g) granola, chopped into pea sized pieces , ¼ cup (30 g) finely chopped nuts , 1 cup (170 g) mini chocolate chips, divided
- Cover the cookie dough and transfer to the fridge to chill for at least 30 minutes and up to overnight. About 30 minutes before you would like to bake the cookies, preheat the oven to 350 F (177 C). Line 1 - 2 large baking sheet(s) with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the granola chocolate chip cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Top with the remaining chocolate chips.
- Bake for 10 -12 minutes until the edges are lightly golden brown and tops of the cookies are set. Cool the granola cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the baked granola cookies in an airtight container. Store at room temperature for up to 4 - 5 days.
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Barb says
I’m going to make soft granola cookies this after noon using pecans and apples. Will let you know how they turn out
I love your receipts .
Megan says
Thank you so much for the kind words Barb. Please let me know how it turns out!