Granola Cookies
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Granola Cookies
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These chewy Granola Cookies with peanut butter are the perfect healthy cookie recipe. Add any combo of cranberries, chocolate chips, and nuts.
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Ingredients
- 4 tablespoons unsalted butter at room temperature
- ½ cup creamy peanut butter*
- ½ cup light brown sugar
- 1 large egg
- 2 tablespoons nonfat milk or milk of choice
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¾ cup white whole wheat flour
- 1 cup prepared granola check out my healthy granola
- ⅓ cup mini chocolate chips
- ¼ cup dried cranberries or other dried fruit of choice: raisins or golden raisins, chopped dried cherries, chopped dried apricots
- ¼ cup chopped nuts of choice: pecans almonds, or walnuts (I used pecans)
Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, place the butter, peanut butter, and brown sugar. Beat on medium-high speed for 2 minutes, until lightened in color and smoothly combined.
- Scrape down the bowl. Add the egg, milk, and vanilla and beat to combine. Stop the mixer to scrape down the bowl again as needed.
- Sprinkle the cinnamon and salt over the top.
- Sprinkle on the flour. Mix on low speed, just until the dough comes together and all bits of dry flour disappear.
- By hand or with the mixer on low, gently stir in the granola, chocolate chips, cranberries, and nuts.
- Portion the batter by generous ¼-cup-sized mounds onto the baking sheet, placing each cookie about 2 inches apart. With your fingers, gently flatten each cookie a little bit (they will not spread much during baking).
- Bake the granola cookies for 10 to 13 minutes, until lightly browned and dry to the touch at the edges and still slightly soft and the centers. The cookies will look a little underdone in the middle, but do not over bake or they will be dry. Let the cookies cool on the baking sheet for 3 minutes, then gently transfer to a wire rack to finish cooling completely. (I slide the parchment paper straight onto the rack).
Notes
- *While runny nut butters made with only nuts (or nuts and salt) are my favorite for snacking, in baking they are less predictable. I recommend using a peanut butter that is stable at room temperature (I used Jif Natural).
- TO STORE: Leftover cookies can be stored at room temperature for up to 1 week.
- TO FREEZE: Freeze cookies in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired. See blog post above for tips to freeze unbaked cookie dough to have on hand.
Nutrition Information
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Serving
1(of 10)
Calories
312kcal
(16%)
Carbohydrates
35g
(12%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Cholesterol
29mg
(10%)
Potassium
178mg
(5%)
Fiber
3g
(12%)
Sugar
20g
(40%)
Vitamin A
183IU
(4%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1(of 10) | |
| Calories | 312kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 29mg | 10% |
| Potassium | 178mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 183IU | 4% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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