Thick, Crumbly, Chocolate Chip Cookies with Ground Granola

In case one recipe wasn’t enough, here’s another granola cookie. The first one was chewy and what I’d call of average thickness, but this one is really thick and puffy.

Thick Granola Cookie

Also, instead of being dense and chewy, the center is crumbly. With less butter and egg, the base is not quite as rich as the other, but with 2 cups of chocolate chips, nuts and the ground granola, there are enough other things to make up for the missing fat.

And what’s really nice is since the dough is sturdy you could conceivably pack it with chunks of chocolate rather than just chips. I’ve mentioned this before, but sometimes using chopped chocolate bars causes the dough to spread a little more. This dough is sturdy enough to counteract that. My only advice is to shape the dough into balls before chilling because it gets really stiff.

Thicker Granola Cookies
Prep time
Cook time
Total time
Thick, hearty, cookies made with ground granola. Pack them with chunks of chocolate or chocolate chips.
Recipe type: Dessert
Serves: 16
  • 1 cup (4 ounces) granola
  • 12 tablespoons unsalted butter, room temperature
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (9 ounces) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 to 2 cups extra dark chocolate chips or 6 to 9 ounces chocolate chunks**
  • 1/2 cup toasted and chopped pecans.
  1. Preheat the oven to 375 degrees F.
  2. In a food processor, grind the granola as fine as you can.
  3. In a mixing bowl, beat the butter and both sugars until creamy using an electric mixer. Add the egg and beat just until it is incorporated. Beat in the vanilla.
  4. In a separate bowl mix your flour, baking soda and salt. Stir into the sugar mixture gradually. When blended, stir in the ground granola, chocolate chips and nuts.
  5. Using a generously heaping tablespoon, shape dough into large balls about 2 inches in diameter Arrange on an ungreased baking sheet spacing about 3 inches apart. Press down slightly so that the tops are flat.
  6. Bake at 375 for 12 minutes (check at 10) or until edges are lightly browned and cookies appear done. Let cool on baking sheet for about 3 minutes, then transfer to a wire rack to cool completely.
  7. Makes about 16
For the chocolate chunks, take your favorite chocolate bar and cut it into chunks.

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  1. TERRI says

    I subbed crasins for the chocolate chips and they were a WOW! I will definitely be making these again. thanks!

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