Crunchy Granola Nut Cookies

Your homemade granola works wonders among the ingredients of this rich and crunchy cookie recipe.

Crunchy Granola Cookies


 cups whole wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground allspice

220 g butter, unsalted, at room temperature

½ cup white sugar

½ cup light brown sugar

1 egg

1 teaspoon vanilla extract

1 cup homemade granola 

½ cup unsweetened chocolate chips (or a small bar of good dark chocolate, chopped into small chunks)

1 cup pecans or walnuts, chopped


1. Preheat the oven to 170°C (325°F). Line 2 large baking sheets with parchment paper.

2. Flour mixture: Combine the flour, baking powder, baking soda, salt, cinnamon and allspice in a medium bowl.

3Batter: In a stand mixer, beat the butter, white sugar and brown sugar at a medium speed until smooth and fluffy. Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla and beat on medium until incorporated.

4. For the dough: Add the flour mixture to the batter and mix until smooth. Gradually add granola, chocolate and nuts, and mix to combine.

5. Scoop the dough with a teaspoon and spoon each scoop on the prepared baking sheets, spacing each about 5 cm apart. Freeze for 20 minutes, or refrigerate for at least one hour before baking. (Note: The dough will still spread a lot).

6. Bake one sheet at a time until the cookies are light golden brown, for 12 to 14 minutes. Let cool completely before gently moving cookies to a wire rack. They tend to be fragile, especially along the edges.

Makes 24 to 30 cookies.