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These healthy granola cookies are made with protein rich peanut butter and rolled oats. Sweetened with maple syrup, these breakfast cookies are the perfect snack before a workout or just to grab and go on your way out of the door!
Guys, we had our first snowfall last night. It’s not even November! I mean, I’m not surprised by this but I’m just never excited about it! I’m hoping for some warm weather over the next few days so it will just melt and we can forget it happened.
Ok listen up. I’ve been making this recipe for healthy granoa cookies since the beginning of summer, but it has taken me THIS to long to finally feel like it is ready for posting. I kept trying slightly different versions and tweaking things to get it exactly how I wanted it. I went from trying 1 egg, 2 eggs, then a chia egg. This might be my first recipe ever using a chia egg, but I’m happy with the results!
What Is A Granola Cookie?
These cookies are exactly as they sound. I am a huge fan of granola, and I love stirring it into yogurt in the morning or just eating it as a snack. These cookies contain essentially the same components as granola, but with a binder to keep them in cookie form.
Healthy granola cookies are a great way to get your granola on the go! They’re a perfect snack or breakfast with your cup of coffee. I often bring a few with me when I’m out and about and I’m not sure when I’ll be able to grab my next meal.
Recipe Ingredients
As I mentioned, these cookies contain many of the same components that you’d find in one of my granola recipes.
You’ll need the following:
- chia seeds
- rolled oats
- shredded coconut
- ground flax
- baking powder
- baking soda
- salt
- smooth peanut butter
- maple syrup
- pure vanilla extract
- pepitas
- raisins
- chocolate chips
Substitutions and Variations
Chia seeds: I use the chia to make an “egg” in this recipe. Normally I would just use a regular egg, but honestly I didn’t like how hard and domed the cookies got with a regular egg. The chia egg seems to work much better, and also – now the recipe is magically vegan!
For more information on chia eggs, Minimalist Baker has a great page about it.
Peanut Butter: I use all natural, smooth peanut butter for this recipe. You could use the other kind with sugar and other ingredients in it, but your cookies will be a bit sweeter.
Maple Syrup: Feel free to sub the maple syrup for honey if you’d rather use that! Keep the amounts the same.
Add-ins: I love the combo of raisins, pepitas and chocolate chips, but you can certainly substitute these for mix-ins you might like more such as sunflower seeds, goji berries, butterscotch chips, or whatever you like! Just keep the ratios the same.
How To Make Healthy Granola Cookies
Another nice thing about these cookies? They’re so easy!
1. Start by making your chia egg! In a small bowl, mix together the chia seeds with 5 tablespoons of water. Mix until all the seeds have been coated with water, then allow the mixture to sit for at least 5 minutes to become thick and gel-like. This is your chia egg!
2. Preheat the oven to 350 F and line a large baking sheet with parchment paper. In one large mixing bowl, combine together the dry ingredients (rolled oats, coconut, flax seeds, pepitas, raisins and chocolate chips). In another bowl, whisk together the peanut butter with the maple syrup until smooth. Add in the vanilla and mix again. Next, add the chia egg in with this mixture.
3. Combine together the wet ingredients with the dry. It might take some time to get it all mixed together! I use a large wooden spoon. Mix until all of the dry oat mixture is coated in the peanut butter mixture.
4. Use a cookie scoop or a spoon to scoop out balls of the mixture, about 2 tablespoons each. Use your hands to roll the balls a bit together, then place them down on the parchment lined sheet and press them down with either the back of a spoon or clean hands. The cookies will stay in ball form if you bake them that way!
5. Bake the cookies in the oven for 12-13 minutes or until the bottoms are just browned. Remove the cookies from the oven and allow them to cool completely before removing to a wire rack.
Recipe Tip
If you try to lift the cookies from the baking sheet too soon they might crumble apart. Wait until they’ve completely cooled!
Also, cookies are naturally crumbly so just keep this in mind if you decide to eat one in your car!
Cookies can be stored at room temperature or in the fridge, in an airtight container. They can also easily be stored in the freezer for up to 2 months, in a freezer bag or container. Thaw the cookies overnight in the fridge before consuming!
What You’ll Love About These Granola Cookies
These healthy granola cookies are soon to become a favourite in your house! You’ll love that they are:
- naturally vegan and gluten free! Be sure to use certified gluten free oats in the recipe.
- quick and easy
- completely refined sugar free and also contain no unhealthy oils
- customizable!
- full of protein thanks to the peanut butter
- actually delicious!
Other Granola and Cookie Options
Along with these healthy breakfast cookies, I’ve got some other granola recipes and breakfast cookie recipes that I think you might enjoy!
Healthy Granola Cookies
- Total Time: 30 minutes
- Yield: 15 cookies 1x
Description
These healthy granola cookies are made with protein rich peanut butter and rolled oats. Sweetened with maple syrup, these breakfast cookies are the perfect snack before a workout or just to grab and go on your way out of the door!
Ingredients
- 2 tbsp chia seeds + 5 tbsp water (chia eggs)
- 2 cups rolled oats*
- 1/2 cup shredded coconut
- 2 tsp ground flaxseed
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup raisins
- 1/2 cup semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 1/2 cup maple syrup
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350 F and line a large baking sheet with parchment paper. Set aside and make your chia egg. In a small bowl, mix together the chia seeds with 5 tablespoons of water. Mix until all the seeds have been coated with water, then allow the mixture to sit for at least 5 minutes to become thick and gel-like.
- In one large mixing bowl, combine together the dry ingredients including the rolled oats, coconut, flaxseed, baking powder, baking soda, salt, pepitas, raisins and chocolate chips. In another bowl, whisk together the peanut butter with the maple syrup until smooth. Add in the vanilla and mix again. Next, add the chia egg in with this mixture.
- Combine the wet ingredients together with the dry ingredients with a large wooden spoon. It might take some time to get it all mixed together! Mix until all of the dry oat mixture is coated in the peanut butter mixture.
- Use a cookie scoop or a spoon to scoop out about 2 tablespoons of the mixture. Use clean hands to roll the balls a bit together, then place them down on the parchment lined sheet and press them down with either the back of a spoon or your fingers. The cookies will stay in ball form if you bake them that way!
- Bake the cookies in the oven for 12-13 minutes or until the bottoms are just browned. Remove the cookies from the oven and allow them to cool completely before removing to a wire rack.
The cookies, one cooled, can be stored in an airtight container, at room temperature or in the fridge. They can also be stored in the freezer for up to 2 months.
Notes
*Use certified gluten-free rolled oats if this is important for you
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: cookies
- Method: oven bake
- Cuisine: american
These sound wonderful! They would be perfect to make with my grand kids!
http://www.chefmimiblog.com
I love that idea Mimi!
I’m guessing Almond Butter could be substituted without altering the outcome?
Thanks…
Yes absolutely! Just make sure the almond butter is fairly runny, not stiff and dry
Thanks for your prompt reply. We use natural almond only butter and it’s usually runny 🙂
Headed to the kitchen to make them now.
Love all your great recipes 🙂
That makes my day! If you have any problems with them let me know!