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Granola-Coconut-Chocolate Chip Grabbers

Chocolate chip cookies made with granola. I've updated this recipe over the years and don't always use the coconut and extra pecans -- especially if the granola I'm using already has a lot of nuts and coconut. For this recipe, loose granola works best. You won't really have to break it up much.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 28
Author Cookie Madness


  • 14 tablespoons 200 grams unsalted butter, cool room temperature
  • 3/4 cup 150 grams packed light brown sugar
  • 1/4 cup 48 grams granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/4 scant teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup all purpose or white whole wheat flour 4.5 oz
  • 1/3 cup ground oats or wheat germ
  • 3 cups granola 240 grams
  • 2/3 cup 70 grams pecans, toasted (optional)
  • 1/2 cup 45 grams shredded coconut, toasted (optional)
  • 2/3 cup 114 grams chocolate chips


  • Preheat oven heat to 375 degrees F. Have ready a couple of baking sheets lined with foil or parchment paper.
  • With an electric mixer, beat the butter and both sugars until creamy. Beat in the egg and vanilla; beat in the salt and baking soda, then add the flour and wheat germ (or oats) and stir or beat on lowest speed until blended.
  • Break up any big clumps of the granola and combine it with the toasted nuts, coconut, and chocolate chips; add that mixture to the batter and stir until blended. Batter should be really thick.
  • Scoop up solidly packed and rounded tablespoonfuls of dough and arrange on parchment lined cookie sheets spacing about 3 inches apart.. Bake for 10-12 minutes.


Note: I baked a second batch of these using a different brand of granola and the second batch seemed to cook too fast at 375. So for that batch, I used 350. If your cookies seem to be browning too fast at 375, try 350.