These granola cookies with shredded coconut, apricot, golden raisins, cranberries, and crunchy pecans are inspired by my favorite granola recipe. With a big glass of cold milk, they are the perfect treat.
I love a good cookie recipe. Cranberry orange cookies, sourdough chocolate chip cookies, and chewy sourdough gingerbread cookies are just some of my favorites, and I love to think up new recipes to add to our collection.
We eat homemade granola regularly in this house. It’s easy to make, full of whole food ingredients and is just as tasty as store-bought granola. It’s also great for a quick healthy snack or on top of homemade yogurt.
Being the cookie lover that I am, my granola recipe inspired me to incorporate the flavors of oats, coconut, dried fruit, and nuts into a delicious cookie that my whole family loves.
Enjoy these tasty little treats as a quick snack fresh out of the oven, or even sandwiched with a layer of chocolate buttercream icing for an extra indulgent treat.
Why You’ll Love This Recipe
Easy – Nothing is better than a homemade treat that comes together quickly with simple ingredients, and these granola cookies are just that!
Customizable – The mix ins in these chewy granola cookies are optional, which helps make it customizable to your family’s preferences.
Flavorful – Not many cookies combine as many flavors as this one. The pops of assorted dried fruit and crunchiness of the pecans in these healthy granola cookies is hard to beat.
Ingredients
Brown Sugar – In my original homemade granola recipe, I use honey that I get from a local farmer. For these cookies, I opted to use brown sugar instead for the sake of a flakier cookie.
Vanilla – If you want to try your hand at making your own vanilla extract, check out my post on how to make homemade vanilla extract.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Granola Cookies
Step 1: Preheat the oven to 375 degrees Fahrenheit. Cream the butter and brown sugar together in a large stand mixer. (You can also just do this in a large bowl.)
Add in the vanilla and egg. Keep mixing until combined.
Step 2: In a separate bowl combine the flour, baking soda and cinnamon.
Step 3: Add the dry ingredients to the wet ingredients and mix until combined.
Step 4: Add the oats and mix well.
Step 5: Fold in the shredded coconut, apricots, golden raisins, dried cranberries, and chopped pecans.
Step 6: Drop heaping tablespoonfuls of the cookie dough onto a greased baking sheet or line it with parchment paper.
Bake cookies for 9 minutes.
Step 7: Allow to cool before removing from the pan.
Tips
- Although I marked all the add-ins as optional, these cookies taste much better when you add them ALL. That’s what I do!
- Chop the apricots, raisins, cranberries, and pecans smaller if you prefer the mix ins to be more subtle.
- Avoid over-mixing the dough to help maintain a soft and chewy cookie.
- Freeze any extra cookie dough balls to keep on hand for a quick treat.
Recipe FAQs
Store the cookies in an airtight container at room temperature for up to a week or freeze the dough up to three months to pull out for later use.
The use of baking powder in this recipe helps to create more of a chewy cookie. Brown sugar also makes for a chewier cookie as it has more moisture in it than granulated sugar. Be sure to avoid over-mixing your dough while making this recipe to ensure that the cookie stays as soft and chewy as possible.
Homemade cookies like this one could be considered healthier than packaged cookies because they are made from simple ingredients, and don’t have overly processed ingredients like store bought ones usually do. These cookies also contain added nutrients from the dried fruits and nuts that are included in this recipe.
More Delicious Recipes from the Farmhouse
- Sourdough Sugar Cookies
- Sourdough Brioche Rolls
- Easy Cinnamon Roll Icing Recipe
- The Best Chicken Marsala Soup Recipe (Easy!)
- All Butter Pie Crust Recipe
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Easy Granola Cookies Recipe
Equipment
- 1 Stand Mixer A hand mixer would work, too!
Ingredients
- 1 1/2 cups butter, salted
- 1 cup organic brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups flour, You can use all purpose or even einkorn.
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt, optional, if you use unsalted butter, I would add some salt.
- 3 cups old fashioned oats, uncooked
- 1/2 cup shredded coconut , optional
- 1/4 cup dried apricots, chopped (optional)
- 1/4 cup golden raisins, optional
- 1/4 cup dried cranberries, optional
- 1/4 cup chopped pecans, optional
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Cream the butter and brown sugar together in a large stand mixer. (You can also just do this in a large bowl.)
- Add in the vanilla and egg. Keep mixing until combined.
- In a separate bowl combine the flour, baking soda, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Add the oats and mix well.
- Fold in the shredded coconut, apricots, golden raisins, dried cranberries, and chopped pecans.
- Drop heaping tablespoonfuls of the cookie dough onto a greased baking sheet.
- Bake cookies for 9 minutes.
- Allow to cool before removing from the pan.
Notes
- Although I marked all the add-ins as optional, these cookies taste much better when you add them ALL. That’s what I do!
- Chop the apricots, raisins, cranberries, and pecans smaller if you prefer the mix ins to be more subtle.
- Avoid over-mixing the dough to help maintain a soft and chewy cookie.
- Freeze the extra dough to keep on hand for a quick treat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Should this have been written for one cup of butter? I’m a seasoned baker and these fell completely flat for me. All I can think is there is too much butter..?
Delicious! This will definitely be my new go-to cookie recipe. Let them cool all the way before deciding they’re crumbly.
These cookies are delicious! They do not last long in my house 😋
So excited for these. I love a good cookie with a good cup of coffee. Just makes mornings easier.. Delicious.
These taste great but mine also went flat as someone else mentioned. I’m a seasoned baker, measure flour by the grams, and don’t often run into this problem. Wondering what went wrong. The recipe states 1 1/2 cups butter but the picture with all the ingredients only shows two sticks. Is it 1 cup or 1 1/2 cups butter? Otherwise they were delicious!
I want to try these soon for myself and my grandkids. But one of them is allergic to eggs. Any ideas for a suitable substitution? I have used yogurt for cupcakes, but they seem to break apart too easily.
Lisa~ I love your YT channel!
Flax seed works, 1 tbsp ground flaxseed + 3 tbsp water per egg in the recipe.
These turned out great! Only swap I made was date sugar for regular. My 2 and 4 year old are scarfing them down so that’s a win for me! Perfect “treat” that will keep them fully satiated for a long while.
Very good! I altered the sugar to a half cup and added two tablespoons of maple syrup. Otherwise, followed the recipe. YUM
I will try this recipe, for sure!
However, it would be useful to know whether the nutritional value refers to ONE cookie, 100 grams or the whole batch!
There is something major missing from your recipe, the cookies go flat. Disappointing as the ingredients made the best tasting dough.
Sorry it didn’t work out for you.
For info on what causes cookies to go flat, please see:
https://www.foodnetwork.com/how-to/packages/food-network-essentials/why-are-my-cookies-flat
“If your recipe calls for 1 cup of sugar, for example, and you add a slightly heaping cup instead of leveling off the cup precisely, you’ll end up with too much. Sugar sucks up liquid, and when those cookies bake, it’ll release the liquid and cause the cookies to spread out. If you use too much butter, the cookies will end up flat and greasy. And if you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the aforementioned reasons.”
In addition, Einkorn absorbs liquid slower than modern wheat. The dough usually needs a few minutes to rest and absorb the liquid before baking.
Also, the amount of liquid may need to be adjusted when baking with whole wheat because it absorbs liquids differently than all purpose flour.
Hope this is helpful.
Same thing happen to me. But they taste great though.