Granola Cookies

Why We Love This Recipe

• Completely vegan: These cookies are so delicious that you (or anyone else you share them with) won't even know that they're vegan. We used vegan butter and a flax egg to make sure that they're super crunchy on the outside, but chewy and gooey on the inside.
• Fun chocolate chip cookie variation: Chocolate chip cookies are always a great addition to cookies, and granola helps take them up a notch by adding another layer of crunch, chew, and flavor.
• Made with household ingredients: The good news about this recipe? You probably already have these ingredients in your pantry. Simply measure out the ingredients and mix them up.
• Versatile: You can make these granola cookies with just about any variety of granola!

Ingredients

Here's what you'll need to make these vegan granola cookies:

Ingredient Notes

• Granola: The star ingredient! We're using Bob's Red Mill Cranberry Almond Granola in this recipe. It's made with whole grain oats and real maple syrup, which means it packs a ton of flavor and texture. Crunchy almonds are the perfect textural element in these cookies, especially paired with chewy cranberries and gooey chocolate chips. I love that the oats add extra texture, too!
  • If you've been following us for a while, you already know that we LOVE Bob's Red Mill products. We use their products in almost all of our recipes and we wholeheartedly swear by their Gluten Free 1-to-1 Flour as the best on the market. Their granolas are another pantry staple you'll find in my house at all times. Their Peanut Butter Granola is my all-time favorite (I put it on just about everything), but I particularly love their Cranberry Almond in these cookies because of all the texture! You can find Bob's Red Mill products at thousands of grocery stores around the country. Check out their store locator here!
• Flax "eggs": ground flax meal + water create a gelatinous mixture that functions as a binder to replace regular eggs. You can read more about flax eggs here.
• Brown sugar: light or dark brown sugar both work in this recipe.
• Flour: Both regular all purpose flour and gluten free all purpose flour work in this recipe (we've tried it both ways!). The cookies do stay together a bit better with regular AP flour (thanks to the gluten). They are equally delicious gluten free, just a bit more crumbly. And as we mentioned above, we swear by Bob's Red Mill Gluten Free 1-to-1 Flour!
• Chocolate chips: Semisweet are my favorite in these vegan granola cookies, but dark or milk (vegan friendly if desired) are great too.

Instructions

PREP: Preheat oven to 375˚F. Stir together flax meal and water and let sit to thicken for 15 minutes. 

(1) Melt vegan butter. (To prevent a mess in the microwave, we suggest doing so in a small saucepan over low heat on the stove.) Once melted, add to a stand mixer fitted with a paddle attachment, add both types of sugar and beat on medium speed for 2-3 minutes.

In a separate bowl, whisk together flour, baking soda and salt. 

(2) Add flax "egg" and vanilla to butter mixture and mix until combined. 

(3 & 4) Add dry mixture to wet ingredients in a few batches until fully incorporated. Fold in the chocolate chips and granola. 

(5) Using a large cookie dough scoop (2-3tbsp), scoop out dough and arrange on a parchment-paper lined baking sheet a few inches apart. 

(6) Using the flat bottom of a measuring cup, gently press down on each cookie to flatten slightly. (Because of the granola, they won't flatten as much as a regular cookie when baking.)

Bake for 10-12 minutes, then remove from oven and let cool for 5 minutes before transferring to a cooling rack. 

Tips and FAQs

• Cookie dough tip: Because of the dry granola, the dough will not be as wet as a regular cookie, so make sure to tightly pack the dough into the cookie dough scoop to make sure it stays intact on the baking sheet. Don't worry – the resulting cookie is not dry at all, it has a delicious, underbaked, gooey interior!
• Don't overbake your cookies: these cookies may not look completely done when they come out of the oven, but they will continue to cook slightly as they cool. If you leave them in too long, they will be dry and dense.
• Use chocolate chips: In some of our other cookie recipes, we love to use a mix of normal chocolate chips and chocolate chunks. For this one, since we are already using chunky granola, we recommend sticking to the classic chip.
• Storage: Store leftover cookies in a sealed container at room temperature for up to a week (although you'll probably eat them all before then!).
• Freezer storage: You can also store these granola cookies in the freezer for up to 6 months. They honestly taste amazing straight from the freezer (kind of like cookie dough!) or you can reheat each cookie for about 30 seconds in the microwave.
• Freeze cookie dough and bake later: Freeze the dough into pre-portioned balls on a sheet pan. Once frozen, transfer to a container or bag and freeze for up to 6 months. You can bake the frozen dough straight from the freezer – they may just need an extra minute or two in the oven.
• Flaky salt: If you love salty/sweet desserts, sprinkle these granola cookies with some flaky salt just after they come out of the oven.

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