Granola Chocolate Chip Cookies (gluten free, of course) will make you so happy. They are sweet, chewy, and a wee bit crunchy. You’re gonna wanna eat them. I know I do.
Granola Chocolate Chip Cookies are a sweet treat for a rainy day.
These Granola Chocolate Chip Cookies are so good, you are going to want to wrap some up and pack them away before you eat the whole batch. That’s what we usually do. We keep a few in an air-tight container to eat over a couple of days. And then put the rest in freezer packages of about 4-6 cookies to pull out for a quick dessert. Brilliant, right?
The recipe is inspired by Cedar Spoke Farm’s Chocolate Chip Granola Cookie recipe. Thank you Apryl Donovan for sharing your recipe.
What You Need
You will need an electric mixer, bowl, measuring cups and spoons, and a cookie/baking sheet. I also highly recommend getting a silicone baking pad to put on your cookie sheet. The clean up will be a breeze. Of course, you will need gluten free flour and chocolate chips (I prefer dark chocolate. You?)
Granola Chocolate Chip Cookies Recipe
Granola Chocolate Chip Cookies Recipe
These cookies are super good. Underbake them just a bit and they will be chewy AND crunchy. Yum!
- 1 cup butter (softened)
- ½ cup turbinado sugar
- 1 cup brown sugar (packed tight)
- 1 teaspoon vanilla
- 2 large eggs
- 1 teaspoon sea salt (regular salt contains corn)
- 2 ½ cups gluten free flour (I prefer Bob's Red Mill 1-to-1 Baking Flour)
- 1 teaspoon baking soda
- 1 ½ cups granola (I use our own homemade granola; recipe link in list of recipes below, but you can use any kind of granola)
- 2 cups dark chocolate chips
Heat oven to 375°F.
Beat butter, sugars, vanilla, eggs, and salt until fluffy.
Add the flour and baking soda, mixing until well blended.
Stir in granola and chocolate chips.
Drop by heaping teaspoons full (or using a small scoop) on an ungreased cookie sheet which has been covered by parchment paper or a silicone mat, spacing the cookies about 2 inches apart. I fit 12 per sheet.
Bake each baking sheet for 8-10 minutes until the cookies are no longer glossy, but are starting to get a little brown around the edges. That way, they will be chewy. If you prefer crispy cookies, bake until they are nicely browned all over, about 10 minutes.
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Recipe Nutrition Information
This recipe is GF, SF, CF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop Oct. 30, 2020.