These granola cookies were originally an experiment – quite like some of my other “creative” recipes. They’re right at the sweet spot when it comes to cookies – healthy-ish, hearty, just slightly sweet, crunchy and chewy all at the same time. From start to finish, they’re done in 30 minutes! They just require one bowl and are very easy to make. You don’t need to be an experienced baker to make these granola cookies successfully.
The reason I call them granola cookies is because they have all the necessary granola components: oats, nuts, seeds and dried fruit. I wanted to use a bag of pumpkin seeds that I had bought. I don’t end up using them much other than for granola and a topping for salads. Pumpkin seeds rich in protein and magnesium especially and always deliver on the crunch factor. If you don’t have pumpkin seeds, you can use sunflower seeds or even extra nuts instead.
I’ve made these oatmeal cookies at least five times! There are plenty of substitution and customization options. These granola cookies are gluten-free and can be made dairy-free. If you’re allergic to nuts, you can easily skip the almonds in the recipe to make it nut-free. If you’re a chocolate person, you can also add in ~2-3 tablespoons of dark chocolate chips or even white chocolate chips. This recipe makes 6 cookies – that’s my way of keeping it simple and controlling portions. When you’re spooning out the batter onto the baking tray, it may not look and feel like your typical cookie dough. Still, it will hold together when it bakes to create a chewy yet crunchy cookie.
If you make these quick and easy oatmeal granola cookies, let me know what you think of them! They’ve become my go-to cookie recipe and I hope you enjoy them as much as I have. If you’re a fan of oat-based cookies, check out this recipe for double chocolate oatmeal cookies.
- 1 egg
- 60 ml/4 tbsp olive oil or butter (softened if using butter)
- ½ tsp vanilla
- ¼ tsp cinnamon
- 1 cup rolled oats
- 2 tbsp buckwheat or all purpose or whole wheat flour
- A pinch of baking soda
- 3 tbsp brown sugar
- A pinch of sea salt
- 2 tbsp white chocolate chips or dark chocolate chips (optional)
- 2 tbsp pumpkin seeds
- 2 tbsp dried cherries / cranberries / raisins
- 2 tbsp almonds
- Preheat the oven at 350F/180C.
- In a large bowl, whisk together the olive oil/butter and brown sugar.
- Add the egg, vanilla and cinnamon - beat until combined and fluffy.
- Add the oats, flour, baking soda and sea salt. Stir till just combined. Add the seeds, dried fruit and almonds. The mixture won't look and feel like your typical cookie dough, but it will hold together when it bakes.
- Spoon heaped tablespoons of the cookie dough mix onto a greased baking sheet or silicon baking mat and cook for 14-15 minutes. Allow the cookies to cool slightly before eating or transferring to a box.