Granola Cookies

5 from 1 vote

I love these granola cookies! They’re crunchy, wholesome, and are really just a more compact form of granola in a handheld form!

Prep Time10

Cook Time15

Total Time25

Cuisine: American

Servings: cookies

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.

Tips

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.

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