Granola Cookies
This recipe started out trying to create the ultimate oatmeal cookie. However, what I created are granola cookies that are delicious! A happy accident.
Ingredients
While this seems like a long list of ingredients, this recipe comes together rather quickly, and relies on typical ingredients you’d have in your pantry like flour, sugar, baking powder, salt, brown sugar and peanut butter.
Once the dry ingredients are incorporated, I added the shredded butter and chocolate chunks. I almost always reach for chocolate chunks over chocolate chips in my baking because they melt so much better. Chips are designed to hold their shape, but chunks get those dreamy pockets of melty chocolate throughout the cookie, and who’s mad about that? Chunks just give every bite a little extra magic.
I couldn’t find the mixer to my stand mixer, so decided to blend the peanut butter, almond milk, eggs and vanilla in my magic bullet.
I prefer a crispier cookie, so after the cookies cooked for 10 minutes, I simply used the bottom of a small mason jar to press down, then continued to cook for two more minutes.
Granola Cookies
This recipe started out to be the ultimate oatmeal cookie, but what turned out was a cookie that tastes like granola, and I am loving these cookings! 68 calories each, and 3 WW points.
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon slat
- 1/2 cup graham cracker crumbs
- 1 cup sugar
- 1/2 cup brown sugar
- 2 cups oats (I used quick oats)
- 1/2 cup pecans, chopped
- 1 cup chocolate chunks
- 1 stick butter, shredded
- 1/2 cup peanut butter
- 3 large eggs
- 1/2 cup milk (I used unsweetened almond milk)
Instructions
Prep the dry ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, graham cracker crumbs, sugar, brown sugar, oats, chopped pecans, and chocolate chunks.
Add the butter:
Shred the cold butter directly into the dry mixture. Toss with your hands or a fork so the butter is evenly coated and dispersed throughout the dry ingredients.
Mix the wet ingredients:
In a separate bowl, blend the peanut butter, eggs, vanilla, and milk until smooth. (I used my Magic Bullet)
Combine:
Pour the wet mixture into the dry mixture. Stir just until everything comes together — do not overmix.
Chill:
Cover the bowl and refrigerate the dough for 30 minutes. This helps prevent spreading and makes scooping easier.
Shape the cookies:
Using a small melon baller, scoop mini cookies onto a parchment-lined baking sheet, leaving a little space between each. Keep the remaining dough in the fridge between batches.
Bake:
Bake at 350°F for 10 minutes.
Flatten + finish baking:
Remove from the oven and use the bottom of a small mason jar to gently press each cookie down. Return to the oven and bake 2 more minutes.
Cool:
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
These cookies are 3 Weight Watchers points. If you count calories or macros, each cookie is 68 calories, 3 fat, 8 carbs, 0 fiber and 0 protein. Click here for the WW tracker.
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If you are new here, welcome to My Bizzy Kitchen! I started this blog 17 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband 11 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey. In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
