Chocolate Raspberry Granola Cookies

chocolate raspberry granola cookies

5 from 1 review

This tasty granola cookie recipe is loaded with fiber and healthy fats, plus it uses no refined sugar. Best of all, it’s delicious!


Units Scale

Dry ingredients

  • 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

Wet ingredients

  • 1 cup melted coconut oil
  • 3/4 cup warm honey
  • 2 eggs
  • 1/41/2 cup raspberry pulp reserved from making jelly, or substitute (see notes)
  • 1 1/2 teaspoon vanilla extract


  1. In a large bowl, combine dry ingredients.
  2. 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.)
  3. Pour wet ingredients into dry and blend well. If dough is too sticky, refrigerate to firm it up for easier handling.
  4. 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.
  5. 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.
  6. 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