These Chocolate Pecan Granola Cookies are the ultimate way to use up those last few cups of granola and seriously deliver on flavor and texture!
Each golden granola cookie is deliciously chewy with crisp edges – YES PLEASE!
Every so often I treat y’all to a cookie recipe and today is the day!!!
Because I love the texture of loaded cookies, I’ve stuffed them with my beloved Maple Pecan Granola with a little brown sugar and chocolate chips for good measure. (SCORE!!)
They’re fun and flavorful and just overall rocking my socks right now!
I’m so excited for y’all to try these bad boys!
swaps and such
These chocolate pecan granola cookies are a great use of leftover granola so feel free to use your favorite variety whether that’s homemade granola or your go-to store bought variety.
The dried cranberries are totally skippable if desired or can be replaced with regular raisins, golden raisins, or extra chocolate chips.
No pecans? No problem! These cookies also work great with finely chopped walnuts.
Chocolate Pecan Granola Cookies
The recipe below is enough for 15 large cookies.
Freezing some for later? Plop scoops of batter on a parchment paper lined plate (or small baking sheet) and place in the freezer until set, approx. an hour. Then transfer to an airtight container or baggie. Bake from frozen via the recipe cards baking instrucitons.
Chocolate Pecan Granola Cookies
Ingredients
- ½ cup unsalted butter , softened (1 stick)
- ¼ cup light brown sugar (50 g)
- ¼ cup granulated sugar (50 g)
- 1 tsp pure vanilla extract
- 1 large egg
- 1 cup plus 2 TBSP all-purpose flour (135 g)
- ½ tsp baking soda
- ⅛ tsp salt
- 2 cups maple pecan granola (or favoite granola variety)
- ¼ cup dried cranberries (optional, see notes)
- ¼ cup finely chopped pecans
- 1/4-1/2 cup semi-sweet or bittersweet chocolate chips
- 1/8-1/4 tsp cinnamon (optional extra)
Instructions
- Set out butter to soften.
- Preheat oven to 350°F. Line two baking/cookie sheets with parchment paper.
- Measure out all ingredients. Combine flour with baking soda, salt, and cinnamon.
- Place softened butter in a large bowl with both sugars. Beat until fluffy and well incorporated.
- Next beat in eggs and vanilla on low speed until fully mixed.
- Add flour mixture and mix on low until just incorporated.
- Fold in granola, craisins/raisins, pecans, and chocolate chips.
- Use a large 3 TBSP cookie scoop to place rounded scoops of dough onto the parchment paper lined cookie sheets, spaced 2 inches apart.
- Bake each tray one at a time on the center oven rack.
- Bake 11-13 minutes or until the edges begin to turn golden brown and the center begins to set.
- Allow to cool 1-2 minutes on the cookie sheet then remove with a metal spatula and transfer to a wire rack to fully cool. Enjoy once fully cooled so they have time to fully set and have that delicious chewy center along with crisp edges.
Notes
Nutrition
If you get a chance to try these chocolate pecan granola cookies, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Crazy for Cookies? Here are some tasty recipes to try next!
First off, if you have a birthday party or any sort of block party/potluck coming up, my Sheet Pan Cookie Cake is a must! My friends have gotten so spoiled that I find myself making nearly 2 a month for celebrations and other such shenanigans.
Around the holidays you’ll find me making batches and batches of Red Velvet Cake Cookies and Chocolate Brownie Crinkle Cookies for cookie exchanges and gifting.
Last but not least, my White Chocolate Peanut Butter Macadamia Nut Cookies are probably one of my most beloved cookie recipes. I developed this recipe for a dear friend and make them often!
Best cookie recipe I have EVER used. Delicious! My new favorite!
Ahhh YAY! I’m so glad you’re loving the recipe – thanks Maryann!
These turned out nicely but didn’t spread as much as I expected – maybe I could add a bit more butter? Regardless, they were delicious and were crispy and chewy as promised. I also added some maple extract in addition to the vanilla. Incidentally, I thought you’d like to know that in the “Instructions” section, there are no steps for combining the flour, baking soda etc. and then adding to the creamed butter/sugar/egg. 🙂 Hope your Holidays are Happy-days.
All fixed on the instructions – thanks for pointing that out. I think I was on autopilot writing this one up, lol. So glad you enjoyed the cookies and I hope you have an amazing holiday season, Wendy! xoxo
Can Gluten Free flour be used in the recipe?
Hi Maria! I haven’t tried these with my fav GF flour blend yet but I think it’s for sure worth experimenting if you’d adapted/tweaked cookie recipes to be gluten-free in the past.
When I’m craving cookies I know these are the best kind to make. They fulfill my cravings plus keep me from feeling guilty later after eating cookies. Granola for the win!!
What a perfect bite when you want a not too sweet treat! All the textures and flavors make this a repeat recipe for sure.
I’m so stoked you enjoyed them!