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| These healthy Granola Cookies are protein-packed and loaded with fibre. And they’re delicious. |
We were the first kids in our school to bring granola for recess. I can’t recall what was in it aside from rolled oats but I do remember it was very sweet and buttery. That was in the mid-1970s, when kids still played marbles at recess. 
Healthy Granola Cookies
Almonds are delicious but California almonds are sucking up a lot of water in the midst of a major, ongoing drought. Use them sparingly and consider them a treat.
Mom got the recipe from a neighbour who got it from a friend in California. That original recipe is long gone but this cookie recipe, given to me by a co-worker a decade ago, reminds me of it. They’re sweet and buttery and loaded with all sorts of good things.
To make these gluten-free choose gluten free rolled oats and substitute ground flax for the wheat germ.
Healthy Granola Cookies
Makes 24 cookies
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½ cup butter
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¾ cup dark brown sugar
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¼ cup molasses
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¼ cup honey
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¼ cup hot water
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¼ tsp. Salt
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2 tsp. vanilla
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3 cups old fashioned rolled oats
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2/3 cup dried cranberries
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½ cup toasted wheat germ (or ground flax)
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1/3 cup raw sesame seeds
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½ cup unsweetened coconut
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1/3 cup raw pumpkin seeds
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½ cup raw sunflower seeds
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½ cup chopped almonds
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½ cup chopped cashews
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1 cup chocolate chips
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Preheat oven to 350 F. In a large bowl mix the oats with the nuts, seeds and coconut.
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Melt the butter in a medium saucepan. Add the brown sugar, molasses, honey, hot water, vanilla and salt. Stir until the mixture is smooth and the sugar is dissolved.
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Remove from heat and pour half over the dry mixture. Stir well then add remaining sugar mixture. Mix until fully combined. Cool a bit before stirring in chocolate chips.
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Scoop dough by tablespoonful and form into 3” cookies that are about half an inch thick. (Wet your fingers with cold water to keep the mixture from sticking to your hands as you form the cookies.) If you let the batter cool for a bit it will be a little stiffer and easier to shape. Make sure you smooth the sides.
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Place on a parchment lined baking sheet and bake for 20-25 minutes.
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Cool completely before moving them – they need to set.
Nutritional info: Per cookie. Calories: 284, Fat: 15.7 g, Cholesterol: 10.9 mg, Sodium: 61.3 mg, Carbs: 32.5 g, Sugar: 16.4 g, Protein: 5.5 g, Fibre 4.2 g, Potassium 278 mg
Green tip:
Why buy what you cam make at home. Use this basic recipe to make homemade versions of your favourite granola bars. Mix and match the seeds, nuts and dried fruit to suit your taste and what you have in the cupboard.
this cookies look so good and i can't wait to try them as is. but do you think it would work to replace the butter with coconut oil (solid)? thanks.
They look delicious! Thank you so much for sharing.
They look delicious! Thank you so much for sharing.
Hi Jacquie, I'm sure the recipe would work with coconut oil, especially since you need to melt the butter in the recipe anyway. Enjoy!
Yum! These are packed with good stuff! The molasses ups the flavour a lot I am sure. Plus, you can't have cookies without chocolate! I need to make these — with ground flax for some omega 3s 🙂
These look really good. Also, I was an ace at marbles. Remember when crocs were king and the more crocs you had, the cooler you were? Those were the days.
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These look great! Handy to have made for heading out the door on those busy mornings or to take along for a snack. I like the balance of nutrients. Look forward to trying them!