Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Granola Cookies 3.8 (46) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 21, 2020 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 2 hrs 20 mins Yield: 40 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. Ingredients 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 Directions 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. 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 Variations To make gluten-free versions of these cookies, substitute 1 cup of Wholesome Flour from Cup 4 Cup (available at cup4cup.com) for the flour, and use gluten-free oats.To make the cookies whole grain, swap in spelt flour for the all-purpose. Print