Cranberry Seed Granola Cookies

Name: Cranberry Seed Granola Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: United States
Ingredients: 180 g of rolled oats; 50 g of flour; 40 g of almonds (crushed); 50 g of cranberries (dried); 25 g of sesame seeds; 20 g of flaxseeds; 70 g of honey (liquid); 50 g of coconut oil (melted); 1/2 tsp of ground cinnamon; 2 g of salt; 2 tbsp of water (lukewarm)

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These homemade granola cookies are packed with indulgence and crunch thanks to their combination of rolled oats, golden seeds, and chewy cranberries. Ideal for an energy boost in the morning or to satisfy a little afternoon hunger, they go wonderfully with tea or coffee.

Total time: 30 min
Prep: 15 min
Cook: 15 min
Rest: 15 min
Difficulty: Easy
Per person: €0.45

By the CookinBreak team

Nutrition facts

per serving · estimate

172kcal

Protein4 g9%
Carbs19 g44%
Fat9 g47%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Whatever you do, don't handle the cookies right out of the oven. The melted coconut oil and honey make them very fragile when hot: it's only by cooling completely at room temperature that they gain their full hold and crunchy texture.

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 3 months in freezer bags or airtight containers.

Storage : How long does it keep?

Keeps 5 to 7 days max in an airtight container at room temperature.

Making ahead : Can you make it the day before?

Yes

The dough can be made the day before and kept refrigerated in plastic wrap. Bake the next day.

Reheating : How do you reheat it?

Not necessary. Can be briefly reheated (2-3 min) in the oven at 150°C to regain a light crispness. Microwave not recommended (softens).

Variations

Replace the cranberries with raisins, goji berries or dark chocolate chips.
Use maple syrup or agave syrup instead of honey for a fully vegan version.
Replace the wheat flour with buckwheat or rice flour for a naturally gluten-free variation.
Add pumpkin or sunflower seeds to vary the textures and flavors.

Mistakes to avoid

Not pressing the dough down firmly enough on the baking sheet, which would make the cookies crumble after baking.
Trying to lift the cookies while hot, at the risk of breaking them into granola crumbs.
Continuing to bake past the point where the edges turn golden, as the dried fruit could burn and add bitterness.

Frequently asked questions

Can I replace the coconut oil with another fat?

Yes, you can use melted unsalted or lightly salted butter, or a neutral vegetable oil such as canola or sunflower oil, without altering the final texture.

How do I make the cookies hold together perfectly without eggs?

The mixture of liquid honey and melted coconut oil acts as a natural binder as it caramelizes, reinforced by the flaxseeds and firm packing before baking at 170 °C.

Can I blend the oats for a finer texture?

It's best to keep at least half of the oats whole to preserve the characteristic crunch of granola, but you can blend some of them into a coarse powder.

What other seeds can I add?

Pumpkin, chia or sunflower seeds blend in perfectly, as long as you keep the same overall proportions to maintain the balance between dry and wet.