Granola Cookies

Prep Time:
30 mins
Total Time:
2 hrs 20 mins

Using coconut oil instead of butter not only gives these drop cookies a healthy boost, but it also adds great flavor. Martha made this recipe on "Martha Bakes" episode 809.


  • ½ cup virgin coconut oil

  • 1 cup packed light-brown sugar

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 1 ¼ cups all-purpose flour

  • ½ teaspoon baking soda

  • 1 teaspoon coarse salt

  • ½ cup old-fashioned rolled oats

  • ¼ cup flaxseed meal (ground flaxseeds)

  • ½ cup hulled pumpkin seeds (pepitas)

  • ¾ cup large unsweetened coconut flakes

  • 5 ounces bittersweet chocolate, coarsely chopped (about 1 cup)

  • 1 cup unsweetened 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 in airtight containers at room temperature up to 2 days.

    Con Poulos


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

To make the cookies whole grain, swap in spelt flour for the all-purpose.

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