Granola Cookies with Chocolate and Roasted Almonds

Add your favorite granola to a new favorite cookie in these Granola Cookies with Chocolate and Roasted Almonds!

Granola Cookies with Chocolate and Roasted Almonds on a white surface

The first time I flipped through At Home with Magnolia, I was intrigued by these cookies. I am a big fan of granola and have been tempted more than once to make my own granola bars. Somehow, though, I’d never thought to put granola in cookies.

I have to say that I was not disappointed. I, along with everyone else who tried them, thought they were delicious. The original recipe used an oats and honey granola, almonds, and white chocolate. I used a vanilla-almond granola, toasted almonds, and Guittard extra semi-sweet chocolate chips. The darker chocolate helps to offset the sweetness of the granola.

Granola Cookies with Chocolate and Roasted Almonds sitting on a small pile of granola

This is a great recipe for tailoring to suit your tastes. Next time, I’m thinking of using either peanut butter granola with roasted peanuts or dark chocolate granola with toasted pecans. With all the varieties of granola out there, you never have to make these the same way twice.

I hope you’ll take your favorite granola and make your own version of these cookies. The possibilities are endless! If anyone discovers their own really good variation, please share it in the comments!

Find more cookie recipes in the Recipe Index.

More Tasty Twists on Chocolate Chip Cookies

Yield: about 48 cookies

Granola Cookies with Chocolate and Roasted Almonds

Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes

Your favorite granola, toasted nuts, and chocolate provide plenty of flavor and endless adaptations to these Granola Cookies with Chocolate and Roasted Almonds!

Granola Cookies with Chocolate and Roasted Almonds on a white surface


  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups granola
  • 1 cup (about 114g) coarsely chopped roasted almonds*
  • 2/3 cup (114g) coarsely chopped chocolate


  1. Whisk together the flour, baking soda, and salt in a small bowl. Set aside.
  2. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until smooth, about 2 minutes. Mix in the egg and vanilla, beating well.
  3. Reduce mixer speed to low. Gradually add the flour mixture, mixing until thoroughly blended. Stir in the granola, almonds, and chocolate.
  4. Drop the dough by rounded teaspoonfuls onto baking sheets lined with parchment paper or silicone liners. Leave several inches between cookies. Refrigerate for 20 minutes.
  5. Preheat oven to 350°F.
  6. Bake, one pan at a time, 12-14 minutes. Cool on the pans for 5 minutes. Then, remove the cookies to wire racks to cool completely.


*Spread the almonds on a baking sheet and place in a 350°F oven for about 15 minutes.

Recipe slightly adapted from At Home with Magnolia.

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