These granola cookies began as an Oatmeal Cranberry Walnut Cookie. You can certainly still make them as that, but I really like the addition of whole wheat flour and lots of extra flavors from the dried fruit. I also add chocolate chips because I also like to feel like I get to eat a treat!
This recipe is buttery. Don’t be afraid of butter! I don’t use shortening in any of my recipes because I try not to eat it. Our bodies don’t digest it well and it’s still full of fat so I just assume use butter. If you want to make this recipe more healthy to sneak more healthy items into your kids (or your own) diet, feel free to add items like ground flax, a dollop of blackstrap molasses, and more dried fruits and nuts. Adding extra stuff will make the dough thicker and they won’t spread as much. They will still taste awesome though! If you’d like to make these cookies vegan, I like to use Earth Balance Vegan Buttery Sticks and you can substitute your favorite egg substitute for the eggs.
Printable/downloadable .pdf files below for home & pro versions
Granola Cookies Home Version
2 sticks of butter, softened
½ C sugar
1C plus 2T brown sugar
1C AP flour
½ C whole wheat flour
1t baking soda
1t vanilla extract
1 1/4C shredded coconut, sweetened
1C nuts, chopped (I prefer pecans)
1C dried cranberries
½ C dried apricots, chopped
2/3 C chocolate chips
Cream the butter and sugars
Add the eggs, one at a time
Add the vanilla extract
Add the dry ingredients and mix until just combined
Add the dried fruits, nuts, and chocolate chips, mixing until just combined
Scoop the dough into walnut sized portions. (I like to use a a disher, which is kind of like and ice cream scoop, but you can use a spoon or pinch the dough with wet fingers)
Bake in an oven preheated at 350F
Bake about 12 minutes. I set the timer for 8 minutes, check them, and then set the timer for about 4 more minutes, and then in intervals of 2-4 minutes. Final time will depend on your oven and the ambient temperature of your dough.
You can scoop this dough and hold it in your refrigerator or freezer. Just be sure to wrap the dough tightly!