Chocolate Chip Granola Cookies with Toasted Walnuts

Prep: 10 minCook: 12 min18 cookiesmediumAmerican
Chocolate Chip Granola Cookies with Toasted Walnuts

These unique chocolate chip cookies incorporate ground homemade granola for added texture and nutty flavor complexity. The granola is processed into a fine meal and mixed into a classic cookie dough along with chocolate chips and optional toasted walnuts. The dough requires chilling for optimal results, producing cookies with crispy edges and chewy centers. Perfect for using up leftover granola or adding wholesome ingredients to a beloved treat. The granola adds depth while maintaining the familiar comfort of traditional chocolate chip cookies.

Vegetarian

Ingredients

Yield: 18 cookies
  • 1 ¼ cup homemade granola, loose
    store-bought granola1:1

    Use any granola variety you prefer

  • 1 stick unsalted butter, room temperature
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • 1 cup all-purpose flour
    almond flour3/4:1gluten-freelow-carbgluten-free

    Reduces gluten, changes texture slightly

  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup chocolate chips
  • ½ cup walnuts, toasted and chopped(optional)
    pecans or almonds1:1tree nuts

    Other nuts work well, toast before chopping

    Full guide →

Instructions

  1. 1

    Grind granola in food processor until it forms a fine meal and set aside

  2. 2

    Beat butter and both sugars until light and creamy, scraping bowl sides frequently

  3. 3

    Add egg and vanilla, beating just until mixed

  4. 4

    Mix flour, salt, baking powder, and baking soda in separate bowl

  5. 5

    Add flour mixture to butter mixture until blended

  6. 6

    Stir in ground granola, chocolate chips, and nuts if using

  7. 7

    Scoop dough into balls using heaping tablespoon and arrange on plate

  8. 8

    Cover and chill dough for few hours or overnight

  9. 9

    Arrange chilled dough balls on ungreased baking sheet, spacing 2 1/2 to 3 inches apart

  10. 10

    Press tops down slightly

  11. 11

    Bake in preheated oven until cookies appear brown around edges and centers look set

  12. 12

    Cool on baking sheet for 5 minutes, then transfer to rack to cool completely

Tips

Tip 1

Chill the dough for best results - this prevents spreading and creates better texture with crispy edges and chewy centers.

Tip 2

Don't skip grinding the granola fine enough - larger pieces can make cookies crumbly or cause uneven baking.

Tip 3

Press dough balls slightly before baking to ensure even cooking and prevent overly thick centers.

Good to Know

Storage

Store in airtight container at room temperature for up to 1 week

Make Ahead

Dough can be chilled for up to 3 days before baking, or shaped and frozen for up to 3 months

Serve With

Serve at room temperature with milk or coffee

Common Mistakes

Watch

Don't skip chilling the dough to avoid flat, overly spread cookies

Watch

Don't overbake to avoid hard, dry cookies - centers should look just set

Substitutions

Gluten-Free Swaps

all-purpose flour→
almond flour3/4:1gluten-freelow-carbgluten-free

Reduces gluten, changes texture slightly

Full guide →

General Alternatives

homemade granola→
store-bought granola1:1

Use any granola variety you prefer

walnuts→
pecans or almonds1:1tree nuts

Other nuts work well, toast before chopping

Full guide →
Find more substitutions →

FAQ

Can I use store-bought granola instead of homemade?

Yes, any granola works well. Choose one with flavors you enjoy as it will come through in the final cookies.

How long should I chill the dough?

At least a few hours, but overnight is best. Well-chilled dough holds its shape better during baking.

Can I freeze the cookie dough?

Yes, scoop and freeze dough balls for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes.