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Gluten Free Granola Cookies

These healthy, gluten free granola cookies make a great grab-and-go breakfast. Full of oats, nuts, and dried fruit, they are filling and easy to make. This is the perfect snack to take with you on a hike or a bike ride – they’ll fill you up and keep you going!

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my ginger molasses cookies and my chocolate chocolate chip cookies recipes. For ease of browsing, you can find all of my cookie recipes in one place.

Granola cookies on small white plate with glass of milk on the side.

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Why you should make this recipe

Think of these as a granola bar in cookie form. They are great with a cup of coffee in the morning.

  • Quick & easy – This recipe comes together, from start to finish, in under 30 minutes.
  • Versatile – Change up the ingredients with whatever you have on hand.
  • Healthy – This gluten free granola cookie is a healthy option for breakfast or an afternoon snack.
Gluten free granola cookies stacked on a bright pink napkin.

Gluten free granola cookies

This granola cookies recipe is super speedy and so easy to make. They make a great on-the-go breakfast or afternoon pick-me-up. They are a sturdy cookie, which means they are perfect for tossing in your bag and taking with you.

Granola biscuits are a much better option than most store-bought granola bars. Some of those so-called “healthy” treats are loaded with more sugar than a candy bar. This granola biscuit recipe has no refined sugar. It is sweetened with just a small amount of honey.

Toasting oats and nuts on a baking sheet.


These cookies are very flexible as far as the nuts and dried fruit. Use whatever you have in the pantry. I’ve made three batches already and used different fruit and nut combinations each time.

Ingredients for gluten-free granola cookies.
  • Coconut – Shredded coconut gives the granola cookies a ton of flavor.
  • Dried Fruit – This is a great way to use up the small amounts of dried fruit hanging out in the cupboards.
    • Substitutions: I’ve used dates, raisins, golden raisins and dried cranberries in this batch. Use whatever you have in the pantry. Dried cherries, dried apricots, and dried figs are also really delicious.
  • Egg – The egg helps to bind the cookie together and adds moisture.
    • Substitutions: To make this recipe vegan, use 1 tbsp. chia seeds mixed with 3 tbsp. water to make a chia egg.
  • Almond flour – Almond flour binds everything together. Great option for those who can’t tolerate gluten.
  • Pecans, almonds and pepitas – I like a mixture of different nuts, I always have these in the pantry.
    • Substitutions: Pistachios, walnuts, cashews and macadamia nuts are also great options.
  • Coconut oil – Coconut oil is solid at room temperature, but it melts when heated and turns into a liquid. It also gives the cookies great flavor.
    • Substitutions: Olive oil, vegetable oil, grapeseed oil, or avocado oil are all good swaps.
  • Oats – I use regular, old-fashioned rolled oats.
  • Nut butter – Almond butter or peanut butter goes great here, plus they are both easily available.
  • Honey – The cookies get just a touch of sweetness from honey.
    • Substitutions: Maple syrup is a great substitute. You could also use agave, date syrup, or any sweetener that you like.
  • Salt, baking powder and pumpkin pie spice – The salt and pie spice give the cookies a bit of flavor and the baking powder gives them a little lift.

How to make gluten free granola cookies

Here’s a quick summary of how to make gluten free granola cookies. Please see the recipe card at the bottom of this post for the full recipe. 

Step by step photos showing how to make granola breakfast cookies.
  1. Prep – Preheat oven to 350°F // 180°C. Toast the oats and nuts until light golden brown.
  2. Mix – Mix remaining ingredients together in a large mixing bowl.
  3. Combine – Add the toasted oat and nut mixture to the gluten free granola cookie dough.
  4. Bake – Form cookies into patties and bake until golden brown and slightly puffed up.
Gluten free granola cookies on small white plate with oats scattered on the left side of the plate.

Granola cookies recipe FAQ’s

Can I make them ahead?

Yes. The cookies can be made a day or two ahead of time. Store in an airtight container for up to 5 days.

Can I freeze these gluten free granola cookies?

Yes. Store in an airtight container in the freezer for up to 3 months.

Are these cookies vegan?

No, they contain an egg. However, you can omit the egg and substitute with a chia seed egg to make them vegan.

Gluten-free granola cookies on a pink napkin in front of a white background.

Variations and substitutions

  • Spicy – Add in a pinch of chipotle or ancho chili powder to give them a touch of heat.
  • Chocolatey – To give these gluten free granola breakfast cookies a chocolate kick, add in 1/4 cup of your favorite chocolate chips.
  • Nut-free – To make these nut-free, omit the nuts and nut butter. Substitute tahini or sunflower seed butter for the nut butter. Add in extra fruit, sunflower kernels, or your favorite seeds.
  • Mashed banana – Add in 1 ripe mashed banana for a delicious variation.

Helpful tools and equipment

  • Heavy duty sheet pans that hold up to high temps without warping.
  • Parchment paper sheets are MUCH easier to use than tearing pieces off of a roll.
  • 2 ounce cookie scoop – This is my “go-to” scoop for cookies. It is also the perfect measure for cupcakes and muffins.

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Granola cookie image for Pinterest.

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3 granola cookies stacked on top of each other, on top of a pink napkin.

Gluten-Free Granola Breakfast Cookies

Cheryl Bennett
Gluten-free granola cookies, great for breakfast on the go!
4.60 from 5 votes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Cookie recipes
Cuisine American
Servings 10 cookies
Calories 348 kcal


  • 6 Medjool dates + hot water to cover // 75g
  • 1/4 cup chopped pecans // 29g
  • 1/4 cup sliced almonds // 21g
  • 1/4 cup pepitas/sprouted pumpkin seeds // 35g
  • 1/4 cup shredded coconut // 21g
  • 1 1/2 cups rolled oats // 150g
  • 1 tsp. kosher salt or to taste *see note
  • 1 1/2 tsp. pumpkin pie spice optional
  • 3 tbsp. coconut oil
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 cup nut butter peanut butter, almond butter, cashew butter, etc. // 135g
  • 2 tbsp. honey or maple syrup
  • 1/2 cup almond flour // 48g
  • 1/2 tsp. baking powder
  • 1/2 cup assorted dried fruit golden raisins/sultanas, cherries, raisins, apricots, etc. // approx. 60 – 70g


  • Preheat oven to 325°F with convection fan // 350°F without fan // 180°C // Gas mark 4.
  • Cover dates with hot water and let them soak for 5 – 10 minutes until they are very soft. Then drain and set aside.
  • While dates are soaking, mix pecans, almonds, pepitas, coconut, oats, salt, pie spice (if using), and coconut oil in a medium bowl.
  • Spread out the oat and nut mixture on a parchment-lined baking sheet and toast in the oven for 8 – 10 minutes. Remove from oven and set aside to cool.
  • While the oats are in the oven, chop the soaked dates into small pieces.
  • In the empty mixing bowl, combine egg, vanilla, nut butter, honey/maple syrup, almond flour, baking powder, and dried fruit. Add toasted nuts and oats. Mix until fully incorporated.
  • Line a baking sheet with a silicone baking mat or parchment paper, and scoop out 1/4 cup portions (2 ounce). Use your hands to form them into patties. (They'll look a little like hockey pucks) Slightly flatten them, as they will not spread in the oven.
  • Bake for 16 – 18 minutes, remove from the oven and let cool for 5 minutes on baking sheet before transferring to a cooling rack to cool completely.



  • Store in an airtight container on the counter for about a week.
  • I like salty sweet – if you don't or you are watching your salt intake, reduce salt to 1/2 tsp. I use Diamond Crystal kosher salt. If you use Morton kosher salt or table salt, use even less.
  • If your oven has the convection fan feature, use it. It helps the cookies to brown evenly.
  • Add in one mashed banana if you have a ripe banana that needs to be used. It gives the cookies extra moisture and sweetness.


Serving: 1gCalories: 348kcalCarbohydrates: 40gProtein: 8gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 11gCholesterol: 22mgSodium: 197mgFiber: 6gSugar: 21g
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Originally published 1/22/18.


  1. These sound delicious, and yes they are real, I started seeing them show up in the grocery a couple of years ago and tried them. Once.
    I will adapt your recipe since I can’t eat almond anything. It’s worth a good try……..

    1. Thanks, Janis! It’s a great option for a grab & go breakfast, or a snack on the run for those busier than normal days 🙂

  2. I have made your recipe twice now and we love these! Nice to have healthy AND tasty treats. Thank you for your delicious recipes.

    1. Thank you , Karen! They are great for taking on long walks, hikes, bike rides, etc. They are a tasty treat and also give you some fuel for the tank! 🙂

4.60 from 5 votes (5 ratings without comment)

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