These Chewy Granola Cookies are perfect for leftover granola! They’re absolutely delicious and loaded with mini chocolate chips, chopped walnuts, and toasty granola!
If you have leftover granola and you’re not sure what to use it for, this recipe is for you!
I mean, can you imagine a more perfect use for that last cup or so of granola in the bag? Or perhaps you made your own (y’all know I love my homemade granola!) and have just a little left that you don’t want to waste?
Honestly, I straight up PLAN for these cookies because they’re so gosh darn delicious. Even my 4th grader loves them!
She normally won’t touch muffins with nuts in them but cookies with nutty granola goodness? She was all over these! I legit had to bat her away when I was still taking photos of them just to get a good shot before she scarfed them all.
Thankfully I was able to get some blog-worthy shots to share with y’all today. Let’s make some cookies!
Granola Cookie Ingredients
Here’s a run-down of what you’ll need. The recipe card at the bottom of this post will have all the measurements and details plus an easy-print function for you to bring with you in the kitchen.
- unsalted butter
- all-purpose flour
- baking soda
- salt
- light brown sugar
- granulated sugar
- vanilla extract
- one large egg
- homemade or store-bought granola
- chopped walnuts
- mini chocolate chips
For this recipe you can use my Chocolate Chip Granola or Healthy Homemade Granola Recipe for the homemade option or any variety you already have on hand!
If the granola is in clusters simply break it up before stirring into cookies or give it a medium-fine chop with a knife so you can get a little granola goodness in every bite!
Feel free to add 1/4 cup of dried fruit if you’d like an even chunkier, chewier cookie. you can also swap out the walnuts for pecans, pistachios, or whatever your heart desires.
Cookie Baking Tips and Tricks
Before you begin, here are some of my go-to tips for baking cookies that are thick, chewy, and oh so delicious.
1. USE ROOM TEMPERATURE INGREDIENTS
Soften butter just until you are able to leave a light indentation with your finger, but not so softened that it’s shiny, greasy, or melted. Use a room temperature egg as well.
2. USE A SCALE
A small scale is an inexpensive way to not only guarantee baking accuracy but also save on time and dishes. I don’t need to dirty extra measuring cups this way and know my flour and sugar ratios are always where they need to be for flawless cookies. The one I use in my kitchen is made by OXO and has been my trusty baking buddy for over a decade.
No scale? Fluff the flour with a spoon then gently spoon into a measuring cup. Use a butter knife or bowl scraper to scrape the excess so its level with the top edge of the measuring cup. Packing the four into the cup or using the measuring cup to scoop itself full of flour will often result in dry crumbly cookies.
3. USE FINELY CHOPPED MIX-INS
Mix-ins like mini chocolate chips and finely chopped nuts ensure that you get a little goodness in every bite. No mini chocolate chips? You can chop up regular sized chocolate chips (or just use them whole – it’s not a total deal breaker!) or even chop up your chocolate from a bar.
My homemade granola gets clustered together in sheets (so toasty and tasty!) so I either use my hands to separate it into small pieces or use a knife to chop it up nice and small like the walnuts.
4. CHILL YOUR COOKIE DOUGH
For the most glorious taste and texture you can chill your cookie dough in the fridge for 24 hours before baking. I find that these cookies are also great right away so feel free to simply chill the dough in the freezer for 10 minutes before portioning with a cookie scoop and rolling into balls.
Chewy Granola Cookies with Mini Chocolate Chips
Now that you’re armed with all my cookie baking tips and tricks, it’s time to make these thick and chewy granola cookies. HECK YES!
Just writing this post up has me ready to whip up another batch of homemade granola and make these cookies again and again.
This rockin’ recipe yields 13 cookies – a perfect baker’s dozen of deliciousness!
Chewy Granola Cookies
Ingredients
- ½ cup unsalted butter (1 stick) softened
- 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
- 1 ½ cups granola
- ¼ cup finely chopped walnuts
- ½ cup mini chocolate chips
- ⅛-¼ tsp cinnamon
Instructions
- Set out butter and egg. Soften butter to room temperature until you are able to leave a light indentation with your finger, but not so softened that it is greasy/melted.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- Measure out all ingredients. If you aren't using a scale, use the spoon and sweep method to measure your flour. Fluff the flour first then gently add spoonfuls of flour to your measuring cup, using a straight edge knife/spatula to level the flour with the top of the cup.
- If your granola is in clusters simply break it up with your fingers or give it a medium-fine chop with a knife so you can get a little granola goodness in every bite!
- In a medium bowl, combine flour with baking soda, salt, and cinnamon and mix well.
- Using a stand mixer (or an electric mixer and a large mixing bowl) Cream softened butter together with both sugars. Beat until fluffy and well incorporated, approx. 2 minutes.
- Next beat in egg and vanilla on low speed until fully mixed.
- Add flour mixture and mix on low until just incorporated.
- Fold in granola, walnuts, and chocolate chips.
- Place dough in the freezer for 10 minutes. (I usually scoop it into a smaller bowl first)
- Once dough has had a little chill time, use a large 3 TBSP cookie scoop to place rounded scoops of dough onto the parchment paper lined cookie sheets, spaced 2 inches apart. Roll each scoop into a ball for even baking.
- Bake each tray one at a time using the center oven rack.
- Bake 11 minutes or until the edges just barely begin to turn golden brown and the center begins to set. Taking them out when not fully set ensures a tender, chewier center. The cookies will continue baking a little on the baking sheet.
- Allow to cool 5 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 develop that delicious chewy center. I won't tell if you sneak a warm cookie first though!
Notes
Nutrition
Crazy for Cookies?
- Chocolate Chunk Cookies
- Double Chocolate Cookies
- NEW! Giant Chocolate Chip Cookie Cake
- Brown Butter Chocolate Chip Cookies
- Reeses Pieces Pudding Cookies
If you get a chance to try these chewy granola cookies, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Questions & Reviews
Yep! It’s a keeper! Thanks for sharing, very tasty and a great way to use up granola! 👍👍
They turned out perfect!
I did a chocolate chips.
Hello, can the dough be frozen and can the cookies be cooked from frozen ?
Hi Julie! I haven’t tried it with these cookies yet (adding to my testing list!) but I freeze all my other cookie recipes and bake from frozen all the time. Let me know if you get a chance to test them out before I do? xo
I put in less granola and added dried cranberries. They are chewy!
LOVE them with dried cranberries! Thanks Debbi!
This recipe is a hit! It’s so delicious. I used Seven Sunday’s nut granola (does not contain oats) and omitted the nuts in the recipe. I’ll be making it again tonight. Amazingly good. Thanks so much!
Yay!! I’m so glad you enjoyed the cookies 😃
Is it ok to use dark brown sugar ? And what is the difference ? ( besides colour lol )
Hi Debi! You can use dark brown sugar if that is what you have on hand. The main difference is that there are more molasses in the dark brown sugar vs the light brown sugar which will lend it a richer flavor (yum!) and the dark brown sugar has a wee bit higher moisture content. For cookie recipes this doesn’t usually yield a huge difference in the recipe so you should be good to go!
Easy recipe. Important to not overbake. Easily 5 star recipe. I added “white chocolate” chips plus the mini chocolate chips. Made my cookies slightly smaller and was able to get 2 dozen cookies from the small recipe. Cinnamon is an essential ingredient in this. Will try with dried cranberries next time! Will make again and again. Can’t wait to test them on my grandchildren. Thanks so much for the excellent recipe.
Best ever!
These are delicious. Thank you for the recipe.
You’re super welcome! I’m so glad you enjoyed them, Melissa!
Great cookie. I had leftover homemade granola from Christmas so I was looking for a way to use it up. I also make my own vanilla products so I added a bit more vanilla extract, used vanilla sugar and vanilla salt (I love vanilla!). I got 25 cookies which is a good amount for just me and hubby.
I made these using Trader Joe’s Chocolate Coffee granola. I made 20 slightly smaller cookies (without nuts).
Took them to a beer sharing event. Everybody loved them. Definitely will make again. Thank you!
So super stoked they were a hit! Thank you Joanne!
A keeper! Added some chopped up dried cranberries otherwise everything else the same. Excellent!! Will be on my Christmas cookie list and just my regular cookie list. I made them a little smaller and got about 2 dozen. Thank-you!
Yay! So honored to make your christmas cookie list. Thank you Betty! 😃
Delicious ans it only makes a dozen or so – which is good because I’d eat them all day long! Had some vanilla almond granola to use up so I added almonds instead of the walnuts – perfect!
Very good cookies . . I am an avid baker and was looking for some kind of cookie that I could make with my leftover granola, I didn’t even know such a thing existed until I found this recipe. These cookies are delicious. I will definitely make them again as part of my routine cookie baking. Thank you for sharing.
? Just 1 egg in ingredients but directions says add egg (s)…confused
Hi Janet! Terribly sorry about the typo. I’m so used to saying eggs as many of my recipes have two eggs in them. This recipe uses just one egg and I’ve updated the instructions. Thank you for the heads up! xo
Made these absolutely delicious cookies- will share with friends a family! Thanks so much!
Yay! So happy you enjoyed them! TY
I just made these and they are awesome – I make everything gluten free for my son so I used the King Arthur 1-1 flour and “Kind” brand healthy grains raspberry granola with chia seeds. I omitted the nuts at the end and doubled up on the choc chips – I also used my largest scoop which is a 1/4 cup and baked 17 minutes on a baking stone lined with parchment. These are really delicious – I will put these into my rotation – and will add to my holiday cookies.
Awesome cookies.
Is nutritional values per cookie?
Thanks! The values are per large cookie made with 3 TBSP of dough.
Very good. I added almonds instead of walnuts. I like that it’s sort of a small batch. My husband and I don’t need a ton of cookies hanging around!
These are wonderful! Great way to use up the extra sams granola. Will make again!!!
So happy you enjoyed them Amy! Thanks!
I cant give a rating yet bcz I just took the first tray out of the oven. They look really underdone even though I baked them at 350 for 13 min. The bottoms are golden to medium brown but the tops and centre can’t even be touched after 5 min sitting on the counter. They’re so gooey still. Almost look as though they will be raw inside. Is this what I’m going for? I’m almost tempted to bake the 2nd tray longer 🤔
Are they going to set up once they cool completely?
Hi Jody! Does your oven typically require that you bake things a smidge longer when you follow recipes?
I have mine calibrated (where I put a real thermometer in my oven to read the temp after the oven has fully preheated for 20 min and then adjust the oven’s settings to make sure it’s an accurate read for recipe development and just for life). Every house I’ve lived in over the years has had a wonky oven where the temps were either hotter or cooler than the readout. Craziness right? I’m not sure if I have caught you at the right time (just woke up) but yes for sure bake the second tray a little longer for a comparison if you’d like.
I always pull mine when the center is fluffy but still a little under-done looking because once they fully cool after an hour or so they set up nicely and get deliciously chewy in the center like a bakery cookie. 1-2 extra minutes will get them a little more golden around the edges but the center should still have some chewiness to it. Any longer and the cookie might lean towards a more crisp cookie all the way through. I’m hoping this helps and I’ll be around on and off today if you need me! xoxo
Thanks for getting back to me. Well looks like I worried for nothing. Although I cooked the 2nd tray a tad longer, both turned out wonderful. Even tasted great sitting at room temp in a container for a few days. I ate the last one today lol. I’ve never checked my gas oven and I didn’t even know it was possible to calibrate if its off. Good to know.
This is a 5 star cookie for sure!
Ooh I wonder if gas ovens can calibrate. Mine is just a standard electric oven with a separate gas stovetop. I’m so glad both batches were great! Thanks for the update Jody! xoxo
This recipe looks really good but how long to bake cookies if they are smaller than 3 T?
Thanks Cindy! It depends on the size. When I use my smaller 1.5 TBSP cookie scoop I usually bake them 9 minutes.
I made smaller ones and recipe was about 25 cookies. They took 10 minutes per tray then let sit for a few minutes before using spatula to remove from tray.
Ahh yay! So glad you enjoyed them!