Loaded with so many tasty flavors and textures, these delicious granola cookies are incredible (can use homemade or storebought granola)! Soft and chewy, they are a cookie lover’s dream!

Ready for a unique and delicious new cookie recipe?

If you are like me, you are thinking “of course! one can never have too many cookie recipes in their life.”

A stack of chewy granola cookies on a blue and white napkin with the top cookie split in half.

Loaded Cookies

These tasty little chewy granola cookies are perfect for the cookie lover that adores cookies loaded to the hilt.

For cookie lovers not scared of texture.

For those that embrace a cookie with a lot going on.

These cookies are for them (you??).

A metal spatula with stacked chocolate chip granola cookies on top.

Granola Cookies

When I made these cookies, I knew instantly of the three dead ringer people in my life that would love them.

My dad. Aunt Marilyn. My sister, Emily.

They are the granola-loving, nutty (haha), texture-obsessed people in my life. And I love ’em for it.

I’m kind of embarrassed to admit that I, ahem, also loved these granola cookies so much that none of those beloved souls actually got to taste these.

But I just know they would have loved the cookies. I know it. I really do.

A white plate of four granola chocolate chip cookies.

Can Use Store Bought or Homemade Granola

Really, these cookies are absolutely delightful! They can be made with homemade or storebought granola and the different add-in ingredients (nuts, craisins, etc) can be tailored to your cute little taste buds.

So far I’ve used this honey almond granola and this delightful coconut cashew granola in this recipe with fantastic results.

And remember, storebought granola = totally acceptable.

If you want to change up your go-to chocolate chip cookie routine, give these a go! And then dip a barely cooled granola cookie in a glass of cold milk and you’ll know what heaven is like.

A stack of granola chocolate chip cookies on a blue and white napkin.

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Chewy Granola Cookies

4.51 stars (243 ratings)


  • 1 cup (227 g) butter, softened to room temperature
  • cup (141 g) brown sugar, light or dark
  • ¼ cup (53 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups (213 g) white whole wheat or all-purpose flour (see note)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 cups (340 g) granola (see note)
  • cup (85 g) dried cranberries or raisins
  • ½ cup (57 g) chopped almonds
  • ½ cup (57 g) chopped cashews
  • ½ cup (57 g) shredded sweetened or unsweetened coconut
  • ½ cup (85 g) mini chocolate chips


  • Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpat liners, or lightly grease with cooking spray. Set aside.
  • In a large bowl with an electric handheld mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the eggs and vanilla and mix until the batter lightens in color a bit, 1-2 minutes.
  • In a separate bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients and mix until just combined (a few dry streaks are ok).
  • By hand with a wooden spoon or spatula, stir in the granola, cranberries, almonds, cashews, coconut and chocolate chips until combined.
  • Scoop balls of dough, about two tablespoons in size (I use a heaping portion of dough in my #40 cookie scoop) onto the prepared baking sheets, spacing a couple inches apart. Press down lightly on the top of the cookies with the palm of your hand to flatten just a bit (no need to do this if using the lesser amount of flour as detailed in the notes section).
  • Bake for 10-12 minutes.
  • Remove to a cooling rack to cool completely.


Granola: I’ve only ever made these cookies using homemade granola (this honey almond granola and this coconut cashew granola); both of these recipe tend to be less clump than some storebought granolas. If using a granola that has ginormous clumps, I’d suggest breaking them up into smaller pieces so everything is about pea size or slightly larger. 
Thickness: I like the cookies thick and a little puffy but if you want an even chewier cookie that spreads a little more, try decreasing the flour to 1 cup.
Flavor: also, because each granola "flavor" will be different, if the granola you are using is already loaded with nuts, you could omit the nuts in the recipe. It’s pretty versatile. Along the same lines, if the granola you are using is pretty sweet OR pretty salty, you might consider cutting back on the sugar or salt in the recipe just a bit.
Serving: 1 cookie, Calories: 187kcal, Carbohydrates: 21g, Protein: 3g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 23mg, Sodium: 102mg, Fiber: 2g, Sugar: 11g

Recipe Source: adapted from Everyday Reading by way of Brown Eyed Baker, originally from Dorie Greenspans book “Baking: From My Home to Yours”