These easy chocolate raspberry granola cookies are soft, chewy and delicious. They're sweetened with honey and loaded with oatmeal, chocolate chips, fruit, nuts and other hearty ingredients.
You just might be tempted to have these for breakfast instead of dessert, especially if you're a granola lover.
How these Chocolate Raspberry Granola Cookies Came to Be
I always hated tossing the leftover raspberry puree/pulp when I made raspberry jelly or a smooth raspberry sauce. The Berry Health Benefit Network states that “The oil from raspberry seeds is rich in Vitamin E and Omega-3 fatty acids”. Can't let something like that end up in the compost!
I save and freeze my raspberry pulp in 1/2 cup packages for this recipe. You could also substitute 1/2 cup crushed raspberries and add a bit more flour, or use freeze dried raspberries, or use raspberries that had been frozen, thawed and drained. The original recipe I adapted suggested sesame seeds or flax seeds, but I really like the “extra something” that raspberries add to the flavor.
Both cranberries and cherries blend well with the raspberry/chocolate flavor combination, but you can substitute another dried fruit if you prefer.
Some Baking Tips
To make gluten free granola cookies, choose a gluten free flour blend like Namaste Gluten Free Blend, or coconut flour.
I like to prep my raw nuts and seeds for use by soaking in salt water and dehydrating to make them easier to digest. You can learn the process in the post “Harvesting Walnuts“. I like to use a mix of nuts and leave them in fairly large pieces.
We like Enjoy Life chocolate chunks, which are gluten, dairy and soy free, but feel free to substitute your favorite chocolate chips. I prefer chocolate chunks over chips in this one because of the other large ingredients pieces, but both are good.
Homemade vanilla extract is great if you have it.
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Chocolate Raspberry Granola Cookies
This tasty granola cookie recipe is loaded with fiber and healthy fats, plus it uses no refined sugar. Best of all, it’s delicious!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 40 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- 2 cups rolled oats
- 1 1/2 cups whole wheat flour or gluten free flour like Namaste
- 1 cup walnut or pecan pieces
- 1 cup sunflower seeds
- 1 cup dried cranberries or cherries
- 1 cup chocolate chips or chunks
- 1/3 cup shredded coconut
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon unrefined salt
- 1 cup melted coconut oil
- 3/4 cup warm honey
- 2 eggs
- 1/4 – 1/2 cup raspberry pulp reserved from making jelly, or substitute (see notes)
- 1 1/2 teaspoon vanilla extract
- In a large bowl, combine dry ingredients.
- In a medium bowl, combine wet ingredients. (Have all ingredients warm or at room temperature. This will help keep the coconut oil from firming up too soon and getting lumpy.)
- Pour wet ingredients into dry and blend well. If dough is too sticky, refrigerate to firm it up for easier handling.
- Form into 1 – 1 1/2 inch balls and place evenly spaced on a cookie sheet. Flatten cookies slightly before baking. Cookies will spread only a small amount.
- Bake at 375°F for 10-12 minutes, until cookies are soft set and bottoms lightly browned. Move to wire rack to cool completely. Cookies will firm up as they cool.
- Store in an airtight container for up to week, or freeze for longer storage.
Makes around 40 large cookies (1 1/2 to 2 inch) or 60 smaller cookies (1 to 1 1/2 inch).
If you don’t have raspberry pulp from jelly making, you can substitute:
- 1/2 cup crushed raspberries and add a bit more flour
- freeze dried raspberries
- previously frozen raspberries, thawed and drained
Keywords: granola, cookies, oatmeal, chocolate chip, dried fruit
More Cookie Recipes
If you've enjoyed this post, you may also enjoy these recipes:
- Maple Macaroons – Refined Sugar Free, Gluten Free, Delicious!
- Maple Leaf Cookies Made with Real Maple Syrup and Maple Glaze
- Pumpkin Oatmeal Cookies with Walnuts and Dried Cranberries
Originally published in 2012, last updated in 2019.