Granola Cookies
I love these granola cookies! They’re crunchy, wholesome, and just as delicious as your standard baked cookie.
Servings: 12 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
My Top Tip: These cookies will only keep their shape once they're entirely cooled. If you try to remove them from the baking sheet before that, they'll likely crumble.
Storage: Kept at room temperature in a partially open container, these cookies will keep for up to a week! When I store them in a sealed container, they become super soft the next day.
Nutrition
Serving: 1cookie | Calories: 239kcal | Carbohydrates: 26g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 151mg | Potassium: 219mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 1mg
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