Granola Chocolate Chip Cookies

Chock full of heart healthy oats, protein rich almonds and sunflower seeds, these crispy granola chocolate chip cookies are as healthy as cookies can be.

Sneak a little something healthy into the next batch of chocolate chip cookies you make.  You’ll want to make sure you pour yourself a full glass of milk to go along with these crispy and crunchy homemade granola cookies.

These granola chocolate chip cookies are buttery and crispy thin. Store-bought granola bars and cookies are usually soft and chewy but I prefer them crispy and crunchy.

My granola cookies are made the way homemade should taste.

They’re supposed to be crunchy. With real ingredients. Butter, sugar, flour and a full cup of granola.  

You can use my Homemade Maple Almond Granola or pick up a bag of healthy granola at the grocery.

Chock full of heart healthy oats, protein rich almonds and sunflower seeds, these crispy granola cluster cookies are as healthy as cookies can be.

My kiddos like chocolate chips in their granola cookies but they are delicious with added nuts or dried fruit too. So pour yourself a full glass of milk because you’re going to need it with these cookies.  So good!

Print Recipe

Granola Chocolate Chip Cookies

Chock full of heart healthy oats, protein rich almonds and sunflower seeds, these crispy granola cluster cookies are as healthy as cookies can be.

Prep Time10 mins

Cook Time15 mins

Total Time30 mins

Course: Dessert

Cuisine: American

Keyword: Granola Chocolate Chip Cookies

Servings: 2 dozen

Author: Ali Randall

Ingredients

• 1 cup flour
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 cup Granola
• 1 stick butter
• 1 egg
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup chocolate chips

Instructions

• Preheat the oven to 375°F. Using a mixer beat together the sugars and the butter. Next, add the egg and continue to beat until fluffy, about a minute.
• Blend in the flour, salt and baking soda. Stir in by hand the granola and chocolate chips. Drop the batter by mounted teaspoon onto cookie sheets. Flatten the batter into round discs using the back of a wet spoon.
• Bake the cookies for 12–14 minutes or until the edges are golden. Allow the cookies to cool on baking racks.