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