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My Granola Cookies Are So Good!
You guys know I love my overnight oats, but sometimes I forget to make them, and sometimes I don’t have time to sit down for breakfast. That’s where these granola cookies come in, for me!
They’re everything I love about granola—oats, peanut butter, raisins, and nuts—in a cookie I can grab on my way out the door.
They’re easy, and they’ve earned their spot in my weekly rotation. (Plus, My kids are usually sneaking them off the tray before they even cool – and I am A-Okay with that!)
Ingredients You’ll Need
- Rolled oats: Don’t substitute instant oats for the rolled oats! The texture of these granola cookies won’t be the same.
- Cinnamon, baking soda, and salt: You can leave out the cinnamon but you’ll want to keep the baking soda and salt.
- Maple syrup: I opt to use maple syrup to sweeten these granola cookies! Honey would work as a substitute.
- Peanut butter: Smooth peanut butter will be easier to mix with the rest of the ingredients. You can use any nut butter, though—almond butter, sunflower seed, cashew butter.
- Almond milk: Any other kind of non-dairy milk would work instead!
- Avocado oil: If you’re out use whatever oil you have on hand.
- Vanilla extract: Almond extract is also really good in these!
- Pecans: Make sure to chop the nuts so they’re evenly distributed in the cookies. Instead of pecans, try walnuts, almonds, peanuts, or cashews!
- Raisins: If you don’t like raisins, any dried fruit (like chopped dates or figs) works.
Popular Additions
- Add other spices. Try sprinkling in grated nutmeg, cardamom, or pumpkin spice.
- Make it chocolaty. Mix in chocolate chips (mini ones would be fun!) when you add the pecans and raisins.
- Add citrus zest. Orange, lemon, or lime zest would add a subtle, delicious flavor!
- Make it seedy. Mix in sesame, chia, or flax seeds for extra crunch.
How to Make Granola Cookies
My Best Granola Cookies Tips
- Use parchment-lined baking sheets. If you don’t, the cookies will stick and crumble when you try to remove them!
- Make them smaller. For a smaller cookie, use a 1.5-tablespoon cookie scoop and reduce the baking time to 10-12 minutes. These cookies don’t spread much, which is why I usually go with 3 tablespoons.
- Don’t store the cookies tightly sealed. These granola cookies have a great crunch to them! But I noticed when I stored them in a sealed container, they became super soft the next day. Stash them in a partially opened bag to maintain their texture.
- Let the cookies cool completely. These cookies will keep their shape once they’re entirely cooled. If you try to remove them from the baking sheet before that, they’ll likely crumble.
Recipe Help & Common Questions
Kept at room temperature in a partially open container, these cookies will keep for up to a week!
Yes, you can! I recommend just mixing in the raisins after the granola comes out of the oven to prevent them from burning.
You don’t need to, but I highly recommend it. The cookie scoop will help form evenly sized cookies and compact the mixture!
More Granola Recipes:
- Chocolate Flax Granola
- Homemade Granola
- Honey Oat Granola Bars
- Caramel Apple Granola Bars
- Cranberry Almond Granola Cereal
- Chocolate Peanut Butter Granola Bars
- Fruit, Granola, and Yogurt Parfait
- Healthy Banana Split
- Grilled Peaches with Granola
- Strawberry Granola Parfait
If you try this feel good Granola Cookies recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Granola Cookies
Ingredients
- 2 cups rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup maple syrup
- ½ cup peanut butter or any nut butter
- ¼ cup almond milk or any non-dairy milk
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans or any nuts
- ½ cup raisins or any dried fruit
Instructions
- Preheat the oven to 350˚F. Line two baking sheets with parchment paper.
- In a medium bowl, add oats, cinnamon, baking soda, and salt. Toss to combine and set aside.
- In a separate, large, microwave-safe bowl, add maple syrup, peanut butter, milk, oil, and vanilla. Heat for 15 seconds and then whisk vigorously until well combined.
- Add the dry ingredients on top of the wet ingredients and fold together. Add the pecans and raisins and fold together until just combined.
- Using a 3-tablespoon cookie scoop, portion out 12 cookies. Shape them into discs and arrange them 2 inches apart. Bake in a preheated oven for 15 minutes, or until the edges are golden and the centers are set.
- Let cool completely on the baking sheets.
Notes
- Storage: Kept at room temperature in a partially open container, these cookies will keep for up to a week!
- Make them smaller. For a smaller cookie, use a 1.5 tablespoon cookie scoop and reduce baking time to 10-12 minutes. These cookies don’t spread much which is why we form them into the shape preferred and is why I went with 3 tablespoons
- Don’t store tightly sealed: These granola cookies have a great crunch to them that will remind you of granola. But I noticed that when I stored them in a sealed container, they became super soft the next day. I tested some in a bag partially opened and that helped maintain their texture.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
