Healthy Granola Cookies

This granola cookies recipe is healthy, chewy, and naturally sweetened with maple syrup. It’s packed with oats, nut butter, and dried fruit, making it perfect for breakfast, a post-workout snack, or a wholesome treat that still feels indulgent. No refined sugar, no dairy, and endlessly customizable these are cookies you can truly feel good about.

You only need one bowl and about 15 minutes to whip up these granola cookies. They’re sweetened naturally with maple syrup, packed with pantry staples like oats and nut butter, and flexible enough for whatever you’ve got on hand. If you enjoy easy, wholesome cookies, you might also love my Chewy Brown Sugar Cookies or Almond Joy Cookies.

Why You’ll Love This Granola Cookies Recipe

• Wholesome ingredients you can feel good about. These cookies are made with pantry staples like oats, maple syrup, and nut butter all naturally sweet and nourishing.
• Soft and chewy with the perfect texture. The combination of oats, dried fruit, and chopped nuts gives every bite the perfect balance of chewiness and crunch.
• Naturally dairy-free and egg-free. No need for substitutions these cookies are allergy-friendly as written.
• Quick and easy to make. Everything mixes together in one bowl and bakes in about 15 minutes. Minimal mess, maximum reward.
• Perfect for meal prep and snacking. Whether you need a breakfast bite, lunchbox filler, or healthy dessert, these cookies are the kind you can batch and freeze.
• Customizable with your favorite flavors. Swap the fruit, nuts, or spices to suit your cravings or use up what you have on hand.
• Kid-friendly and adult-approved. They satisfy a sweet tooth while still offering nutrition, making them ideal for the whole family.

Ingredients Needed For Granola Cookies

• Rolled oats. The hearty base that gives structure and chew. Use old-fashioned rolled oats, not quick oats, for the best texture.
• Cinnamon. Adds a cozy, warm spice that brings the whole cookie together.
• Baking soda. Helps give these cookies just a little lift so they don’t feel too dense.
• Salt. Balances the sweetness and enhances the other flavors.
• Maple syrup. Naturally sweetens the cookies while adding that rich, earthy note. Pure maple syrup works best.
• Peanut butter (or any nut butter). Binds everything together and adds protein and richness. Almond butter, cashew butter, or sunflower seed butter all work well.
• Almond milk (or other non-dairy milk). Helps loosen the mixture slightly so it binds smoothly.
• Avocado oil. Adds moisture and keeps the cookies from drying out. You can sub with coconut oil or light olive oil.
• Vanilla extract. Adds depth and rounds out the flavors.
• Chopped pecans (or other nuts). Adds crunch and toasty flavor. Walnuts, almonds, or cashews would also be great.
• Raisins (or other dried fruit). Adds chewiness and bursts of natural sweetness. Try cranberries, chopped dates, or apricots.

How I Make Granola Cookies

(This is a quick overview of how I make granola cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Preheat your oven. Set it to 350˚F and line two baking sheets with parchment paper.
2. Mix the dry ingredients. In a bowl, toss together oats, cinnamon, baking soda, and salt. Set aside.
3. Warm and mix the wet ingredients. In a large, microwave-safe bowl, combine maple syrup, peanut butter, almond milk, avocado oil, and vanilla. Microwave for 15 seconds, then whisk vigorously until smooth.
4. Combine wet and dry. Fold the dry mixture into the wet ingredients until just combined.
5. Add the goodies. Fold in chopped nuts and dried fruit.
6. Shape the cookies. Use a 3-tablespoon scoop to portion 12 cookies. Shape into discs and space them out on your baking sheets.
7. Bake. Bake for 15 minutes, or until the edges are golden and the centers are just set.
8. Cool completely. Let them cool on the baking sheet so they firm up properly.

Granola Cookies Recipe Variations and Substitutions

• Use different nut butters. Almond butter, cashew butter, or sunflower seed butter all work well. Each one adds a slightly different flavor and texture, so feel free to experiment with what you love or have on hand.
• Swap the sweetener. Use honey or agave syrup in place of maple syrup if desired. Just note that honey makes them slightly chewier and adds a stronger flavor.
• Add chocolate. Mini chocolate chips or chopped dark chocolate make these extra indulgent. Stir them in with the dried fruit for even distribution.
• Make them nut-free. Use sunflower seed butter and skip the nuts for a school-safe, allergy-friendly cookie. You’ll still get all the chew and flavor without the allergens.
• Add seeds. Pumpkin seeds, sunflower seeds, or hemp hearts boost protein and crunch. They also add a subtle nuttiness.
• Boost with coconut. Fold in ¼ cup of shredded unsweetened coconut for a touch of sweetness and texture. It pairs beautifully with maple and cinnamon.
• Make them smaller. Use a smaller cookie scoop (1.5 tablespoons) to make mini cookies. You’ll get around 18 cookies. Just reduce the bake time to about 12 minutes.
• Add spices. A pinch of nutmeg, cardamom, or ground ginger can elevate the warm flavor profile of these cookies.
• Mix up the dried fruit. Use dried cranberries, cherries, chopped dates, figs, or apricots. Try combining two types for more variety in each bite.

Storing / Freezing Granola Cookies

These cookies keep beautifully! Store them in an airtight container at room temperature for up to 5 days.

To freeze: Once baked and cooled, place cookies in a single layer on a tray to freeze. Then transfer to a zip-top freezer bag or airtight container. Freeze up to 3 months. Let thaw at room temp or reheat gently in the microwave.

FAQs About Granola Cookies

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