These gluten free granola cookies are delicious granola clusters in cookie form!
They're an easy, healthy make ahead breakfast option that also packs well for lunch or serves as a snack. I hope you enjoy!
As written, this recipe uses almonds, sunflower seeds, and pumpkin seeds. Make sure to use shelled sunflower seeds!
You can swap out the seeds and nuts for other chopped nuts, like pecans, walnuts, or cashews.
You can leave out the hemp hearts if you don't like them, but you should add an extra tablespoon something else to make sure you have enough granola to make a dozen cookies.
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Gluten Free Granola Cookies Ingredients
- 2 cups rolled oats (make sure to use certified gluten free, if needed)
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ¼ cup shredded coconut ( I used sweetened)
- ¼ cup sliced almonds
- 1 tablespoon hemp hearts
- 1 tablespoon chia seeds
- 1 tsp. sea salt
- ⅓ cup coconut oil (melted)
- ⅓ cup cup honey
- 1 tsp. vanilla extract
- Chocolate, optional (I use Enjoy Life brand)
Tools and Equipment Needed
- Baking Sheet
- Parchment paper (I use If You Care brand because it is unbleached)
- Oven
- Large and small bowl
- Wooden or silicone spoon (I use the Cooks Illustrated winner spatula from Tovolo)
- Measuring cups and spoons
- Large cookie scoop (I used one that holds 3 tablespoons)
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How to make Gluten Free Granola Cookies
Preheat your oven to 350 degrees F.
In a large bowl, mix together all of the dry ingredients.
In a small bowl mix together the coconut oil, vanilla and honey.
Add the liquid ingredients to the dry ingredients and toss to evenly coat.
Using a medium cookie scoop, scoop out the mixture evenly onto a parchment
lined baking sheet.
You should be able to get 12 cookies. If you have a little extra, like you see in the photo below, sneak a taste or stick a tiny bit more onto each cookie.
Using a glass or small bowl, fit over the mound and spin around a few times to shape the mound in a more uniform circle.
Place the baking sheet in the oven and bake for 15 minutes.
Pull the baking sheet out and gently press the tops of the cookies and reshape with the glass you used earlier to regain circle shape.
Place back in the oven for an additional 10 minutes until golden brown.
Remove from the oven and allow to sit on the baking sheet for at least 15 minutes to fully set.
Transfer to a wire cooling rack.
Baking Tips
If desired, you can melt some chocolate and dip the bottoms of the granola cookies for an added sweet flavor. I recommend Enjoy Life brand because they are allergy-friendly and don't contain soy.
Feel free to swap in or out other seeds or nuts of your liking, but make sure to keep the overall volume the same.
Watch them closely the last 10 minutes of baking to make sure they don’t over bake.
Storage Tips
Store in an airtight container for up to a week for optimal freshness.
Testing Notes
In order for these to hold their shape and resemble the look of a cookie, it is important to use a glass or bowl to spin around on the cookie sheet over the mound of granola mixture to form the circle.
You’ll want to do this 3 times; before they go into the oven, after 15 minutes of baking, when they come out of the oven.
If you underbake these they will not hold their shape and will crumble apart. (My first batch did this.) If this happens, you can just break them into pieces and use them as granola.
My family really liked the chocolate dipped ones so don’t skip this step if you like chocolate!
You can just melt chocolate in a small dish and set each cookie into the melted chocolate. Place the cookie on parchment paper until the chocolate is set.
Don't get honey on your phone! Use the recipe card below to print out a copy.
Gluten Free Granola Cookies
These gluten free granola cookies are a great make ahead breakfast option for busy mornings.
Ingredients
- 2 cups rolled oats (make sure to use certified gluten free, if needed)
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ¼ cup shredded coconut ( I used sweetened)
- ¼ cup sliced almonds
- 1 tablespoon hemp hearts
- 1 tablespoon chia seeds
- 1 tsp. sea salt
- ⅓ cup coconut oil (melted)
- ⅓ cup cup honey
- 1 tsp. vanilla extract
Instructions
Preheat your oven to 350 degrees F.
In a large bowl, mix together all of the dry ingredients.
In a small bowl mix together the coconut oil, vanilla and honey.
Add the liquid ingredients to the dry ingredients and toss to evenly coat.
Using a medium cookie scoop, scoop out the mixture evenly onto a parchment
lined baking sheet. (You should be able to get 12 cookies.)
Using a glass or small bowl, fit over the mound and spin around a few times to shape the mound in a more uniform circle
Place the baking sheet in the oven and bake for 15 minutes.
Pull the baking sheet out and gently press the tops of the cookies and reshape with the glass you used earlier to regain circle shape.
Place back in the oven for an additional 10 minutes until golden brown.
Remove from the oven and allow to sit on the baking sheet for at least 15 minutes to fully set.
Transfer to a wire cooling rack.
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