New This Month

Granola Cookies


To make gluten-free versions of these cookies, substitute 1 cup of Wholesome Cup 4 Cup (available at for the flour, and use gluten-free oats.

  • Prep:
  • Total Time:
  • Yield: Makes about 40

Photography: Con Poulos


  • 1/2 cup coconut oil
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 cup rolled old-fashioned oats
  • 1/4 cup ground flaxseeds
  • 1/2 cup pepitas (hulled pumpkin seeds)
  • 3/4 cup large unsweetened coconut flakes
  • 5 ounces bittersweet chocolate, chopped (about 1 cup)
  • 1 cup dried cherries or cranberries, chopped


  1. Preheat oven to 350 degrees. Beat oil and brown sugar in a bowl on medium speed until well combined, about 3 minutes. Beat in eggs and vanilla. Add flour, baking soda, and salt; beat until combined. Stir in remaining ingredients until well combined. Refrigerate dough until firm, about 1 hour.

  2. Drop heaping tablespoons of dough, 2 inches apart, onto parchment-lined baking sheets. Bake until golden, rotating sheets halfway through, 13 to 14 minutes. Let cookies cool completely on a wire rack before removing from sheets. Cookies can be stored at room temperature up to 2 days.

Reviews Add a comment

  • MS12467111
    5 SEP, 2014
    I made this recipe for my daugthers cross country team to enjoy on the bus ride home from an away meet. My daughter said that everyone loved them and asked me to make them again. My husband gave them a 9.8 out of 10! I will make these again and recommend them to anyone looking for a healthier alternative to cookies.