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Learn how to make the perfect Cookie Granola at home. This recipe has rolled oats, vanilla, chocolate chips, maple syrup, and legit tastes like a chocolate chip cookie!
Granola lovers! This one is for you.
If you’ve tried the Purely Elizabeth Cookie Granolas, this is my homemade version. It starts with a base of rolled oats. We’ll add sliced almonds, shredded coconut, almond butter, a pinch of salt, plenty of vanilla, brown sugar, and melted butter. But the real star of the show? Chocolate Chips. You can’t really make chocolate chip cookie granola without it.
My homemade cookie granola is also gluten-free and can be made dairy-free by swapping out the butter for more coconut oil and ensuring you use dairy-free chocolate chips. It’s inspired by my chewy chocolate chip cookies that are so near and dear to my heart.
Speaking of chocolate chips, we add them to this copycat recipe at the perfect time, so that some of them melt and coat the granola. And what you’re left with is CRUNCH. Large chunks of crunchy granola clusters speckled with chocolate chunks or chips.
While recipe testing, I did take the liberty of swapping out ingredients that are in commercial granola, like, baking soda, and adding ingredients that would give this more of a cookie granola flavor. Though you won’t find powdered milk in a bag of granola, it is something I like to use because it boosts the protein content a smidge and adds a nutty and toasty flavor to the granola recipe.
Cookie granola is perfect scooped onto a bowl of coconut flavored yogurt. And if you think it’s ideal for future snacking by the fistful, you would be right in thinking that.
Table of Contents
Ingredients for cookie granola
- Rolled Oats: we’re not using oat flour, quick cooking, or steel cut oats for this recipe. If you’re gluten-free, use gluten-free rolled oats.
- Sliced Almonds: use almonds that are just sliced and not previously roasted. Roasted, sliced almonds may burn in the oven.
- Shredded coconut: I suggest using shredded coconut for this recipe not fine flakes.
- Chia Seeds: adds protein and fiber to bulk up the recipe
- Powdered Milk: is optional, but the milk proteins brown in the oven and give the cookie granola a brown butter-like flavor.
- Seasonings: we’ll use kosher salt and some ground cinnamon. These add dimension and help amp up the sweetness in the other ingredients.
- Butter: use melted butter and let it cool
- Coconut oil: adds a subtle nutty flavor that pairs well with the shredded coconut in the recipe.
- Brown Sugar + Maple Syrup: Brown sugar contains molasses which gives the granola a wonderful flavor and maple syrup boosts the caramel flavor
- Egg Whites: the egg whites act as a binging agent and create crunchier granola. The low and slow cooking process helps the protein in the egg white bind to the other ingredients. Plus it adds protein, and we love that.
- Almond Butter: Adds nuttiness to the granola
- Vanilla: essential for anything cookie-flavored
- Chocolate Chips or Chocolate Chunks: I use bittersweet chocolate chips here but you can also use semi-sweet or milk chocolate chocolate chunks if you want a sweeter granola.
Other Granola recipes to try:
- Pumpkin Spice Granola
- Honey Almond Granola
- Tropical Breakfast Smoothie Bowl
- Pumpkin Chia Seed Pudding Bowls
- Almond Joy Coconut Chocolate Granola Bars
Chocolate Chip Cookie Granola
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup sliced almonds not toasted
- ⅓ cup unsweetened coconut shredded
- 2 tablespoons chia seeds
- 2 tablespoons powdered milk
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon or more to taste
- 3 tablespoons butter melted (..but you can also brown it)
- 2 tablespoons coconut oil melted
- 2 tablespoons brown sugar
- ¼ cup maple syrup
- 4 tablespoons egg whites
- 3 tablespoon almond butter creamy, not crunchy
- 1 tablespoon vanilla bean paste
- ⅓ cup bittersweet chocolate chips or chunks (you can use up to 1 cup)
Instructions
- PREP: position a rack in the center of the oven and preheat the oven to 300ºF. Line a large rimmed sheet pan with parchment paper and set aside for now.
- MIX: In a large mixing bowl, combine the rolled oats, sliced almonds, coconut, chia seeds, powdered milk, kosher salt, and cinnamon.
- STIR: In a glass measuring cup or small mixing bowl, add the melted butter, coconut oil, brown sugar, maple syrup, egg whites, almond butter, vanilla bean paste and stir to combine.
- TOSS: Pour the wet ingredients over the oat mixture and toss using a spatula until all the dry ingredients are covered evenly.
- SPREAD: the granola mixture out onto the parchment paper-lined baking sheet in an even layer.
- BAKE: the granola for 15 minutes. Remove from the oven, and give it a toss. Bake again for 7 minutes. Then remove and toss one last time. Bake for another 2-7 minutes or until the granola is deeply golden. It’ll still be soft, but will harden as it cools. Remove and let the granola cool for 10 minutes.
- ADD: the half the chocolate chips and stir. They’ll melt a little and kind of hold the whole thing together. Add the remaining chips once cooled if you want to see them in the granola.
- STORE: Once completely cooled, transfer in to an air tight container. Granola can be kept at room temperature in an airtight container for up to a month.
Notes
- Powdered Milk: I like to add the powdered milk to a dry skillet over medium-low heat and let it cook for 3-7 minutes or until it starts to turn golden brown before using it in the recipe. This step is optional but it does give the recipe a nutty flavor.
- Chocolate Chips/Chunks: you can use up to 1 cup of chips or chunks for this recipe, I use less to keep the macros in check for myself. You can also use semi-sweet chocolate here if you prefer a sweeter granola.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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