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Granola Cookies

Granola Cookies
Serves 40
Using coconut oil instead of butter not only gives these drop cookies a healthy boost, but it also adds great flavor
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Prep Time
30 min
Total Time
2 hr 20 min
Prep Time
30 min
Total Time
2 hr 20 min
  1. 1/2 cup virgin coconut oil
  2. 1 cup packed light-brown sugar
  3. 2 large eggs
  4. 1 teaspoon pure vanilla extract
  5. 1 1/4 cups all-purpose flour
  6. 1/2 teaspoon baking soda
  7. 1 teaspoon coarse salt
  8. 1/2 cup PaddyO's Cereals
  9. 1/4 cup flaxseed meal (ground flaxseeds)
  10. 1/2 cup hulled pumpkin seeds (pepitas)
  11. 3/4 cup large unsweetened coconut flakes
  12. 5 ounces bittersweet chocolate, coarsely chopped (about 1 cup)
  13. 1 cup unsweetened dried cherries or cranberries, chopped
  1. Preheat oven to 350 degrees.
  2. Beat oil and brown sugar in a bowl on medium speed until well combined, about 3 minutes.
  3. Beat in eggs and vanilla.
  4. Add flour, baking soda, and salt; beat until combined.
  5. Stir in remaining ingredients until well combined.
  6. Refrigerate dough until firm, about 1 hour.
  7. Drop heaping tablespoons of dough, 2 inches apart, onto parchment-lined baking sheets.
  8. Bake until golden, rotating sheets halfway through, 13 to 14 minutes.
  9. Let cookies cool completely on a wire rack before removing from sheets.
  10. Cookies can be stored in airtight containers at room temperature up to 2 days.
  1. To make the cookies whole grain, swap in spelt flour for the all-purpose.
PaddyO's Cereals

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