Granola Cookies
Granola Cookies Recipe
What’s great about this recipe
These granola cookies are a delightful treat that combines the wholesome crunch of granola with a chewy, cookie texture. They offer a perfect balance of flavors and can easily be customized to fit your taste preferences. Plus, they’re super easy to make, making them an ideal snack or dessert for any occasion!
How to make Granola Cookies
Ingredients:
- 1 cup finely crumbled granola
- ¾ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup white sugar
- 1 large egg
- ¾ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ½ cup rolled oats
- Optional: ½ cup chocolate chips, raisins, or chopped nuts
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, salt, baking powder, and baking soda.
- In another bowl, cream the softened butter, brown sugar, and white sugar until fluffy. Then, beat in the egg, vanilla extract, and cinnamon.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently stir in the granola, rolled oats, and any optional add-ins you choose.
- Drop tablespoonfuls of the dough onto the baking sheet, leaving space between each.
- Bake for 13-15 minutes or until the edges are golden. Allow them to cool on the baking sheet for 10 minutes before transferring to a wire rack.
How to serve Granola Cookies
These granola cookies are best served warm but can also be enjoyed at room temperature. They make a great snack on their own or can be paired with a glass of milk or a cup of coffee for a cozy treat.
How to store Granola Cookies
Store your granola cookies in an airtight container at room temperature to keep them fresh. They will stay good for about a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to wrap them well before freezing!
Tips to make Granola Cookies
- For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free flour blend.
- Feel free to mix in your favorite nuts or seeds for added texture and flavor.
- If you prefer chewier cookies, slightly underbake them—just a minute or two shorter than the suggested time will do the trick.
Variation
For a fun twist, try adding dried fruits like cranberries or apricots. You can also experiment with different types of granola to change up the flavors in your cookies!
FAQs
1. Can I use homemade granola in this recipe?
Absolutely! Homemade granola can add a personal touch and flavor to your cookies.
2. What can I substitute for butter?
You can use coconut oil or a plant-based butter for a dairy-free option.
3. Can I add more sweeteners?
Sure! If you prefer sweeter cookies, consider adding a bit more sugar or some honey or maple syrup, adjusting the flour slightly to maintain consistency.
Granola Cookies
Ingredients
Main Ingredients
- 1 cup finely crumbled granola
- ¾ cup all-purpose flour Can substitute with gluten-free flour blend.
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter, softened Can substitute with coconut oil or plant-based butter.
- ½ cup packed light brown sugar
- ¼ cup white sugar
- 1 large egg
- ¾ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ½ cup rolled oats
- ½ cup optional: chocolate chips, raisins, or chopped nuts Feel free to mix in your favorites.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, salt, baking powder, and baking soda.
- In another bowl, cream the softened butter, brown sugar, and white sugar until fluffy. Then, beat in the egg, vanilla extract, and cinnamon.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently stir in the granola, rolled oats, and any optional add-ins you choose.
- Drop tablespoonfuls of the dough onto the baking sheet, leaving space between each.
Baking
- Bake for 13-15 minutes or until the edges are golden.
- Allow them to cool on the baking sheet for 10 minutes before transferring to a wire rack.
