These rustic granola cookies with toasted coconut, dried cranberries and apricots, are inspired by my favorite granola recipe. With a big glass of cold milk, they are the perfect Christmas fall and winter treat.
This post is a collaboration with many of my blogger friends. They are all some great cooks, so make sure to read all the way to the end to check out their tasty Christmas cookie recipes!
Rustic Granola Cookies
These rustic granola cookies are a total hit in my family. I’ve been told they’re addicting, way too good and impossible to stop eating. I still haven’t posted the original rustic granola recipe on this blog, but I plan to soon! That recipe is what these tasty little Christmas cookies are based on.
We eat granola regularly in this house. It’s easy to make, full of whole food ingredients and great for a quick snack.
Rustic Granola Cookies Ingredients
1-1/2 cups butter, salted
1 cup organic brown sugar, packed
1 egg
1 teaspoon vanilla
1-1/2 cups Einkorn flour (You can also substitute unbleached all purpose flour, or whole grain wheat flour.)
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups old fashioned oats, uncooked
1/2 cup toasted coconut chips (optional) (Find the recipe here. I used coconut chips and broke them up a bit with my fingers after they were cooled. You could also just toast up some shredded coconut.)
1/4 cup dried apricots, chopped (optional)
1/4 cup golden raisins (optional)
1/4 cup dried cranberries (optional)
1/4 cup chopped pecans (optional)
Although I put optional on all the add-ins, these cookies taste much better when you add them ALL. That’s what I do!
A word on the ingredients
Einkorn flour
I like to use ancient einkorn because it is easier to digest. Over the past several generations, wheat has been modified and altered for better yields. The modern version of wheat also contains a lot more gluten than ancient varieties. It is so far from its original form now that many people find themselves sensitive to it. A lot of people are gluten free for this reason. I like to substitute einkorn in recipes when I can.
You can also substitute regular whole grain wheat flour in this recipe, or unbleached all purpose flour.
Toasted Coconut
I love toasted coconut all on its own for a quick snack. It also tastes great in a bowl of honey sweetened yogurt, or on top of oatmeal. For this rustic granola cookie recipe, I take cooled toasted coconut and crumble it a bit before adding it to the batter.
Find out how to make toasted coconut in this post.
Organic Brown Sugar
In my original granola recipe, I use honey that I get from a local farmer. For these cookies, I opted to use organic brown sugar instead for the sake of a flakier cookie.
Rustic Granola Cookies Instructions
- Preheat the oven to 375 degrees.
- Cream the butter and sugar together in a large stand mixer. (You can also just do this in a large bowl.)
- Add in the vanilla and egg. Keep mixing until combined.
- In a separate bowl combine the flour, baking soda and cinnamon.
- Add the oats and mix until combined.
- Fold in the toasted coconut, cranberries, apricots, golden raisins and chopped nuts.
- Drop by heaping tablespoonfuls onto a greased baking sheet.
- Bake for 9 minutes.
- Allow to cool before removing.
Print the recipe
Rustic Granola Cookies
Ingredients
- 1 1/2 cups butter, salted
- 1 cup organic brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups Einkorn flour, You can also substitute unbleached all purpose flour, or whole grain wheat flour.
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 cups old fashioned oats, uncooked
- 1/2 cup toasted coconut chips, optional
- 1/4 cup dried apricots, chopped (optional)
- 1/4 cup golden raisins, optional
- 1/4 cup dried cranberries, optional
- 1/4 cup chopped pecans, optional
Instructions
- Preheat the oven to 375 degrees.
- Cream the butter and sugar together in a large stand mixer. (You can also just do this in a large bowl.)
- Add in the vanilla and egg. Keep mixing until combined.
- In a separate bowl combine the flour, baking soda and cinnamon.
- Add the oats and mix until combined.
- Fold in the toasted coconut, cranberries, apricots, golden raisins and chopped nuts.
- Drop by heaping tablespoonfuls onto a greased baking sheet.
- Bake for 9 minutes.
- Allow to cool before removing.
Notes
- I like to use ancient einkorn because it is easier to digest. Over the past several generations, wheat has been modified and altered for better yields. The modern version of wheat also contains a lot more gluten than ancient varieties. It is so far from its original form now that many people find themselves sensitive to it. A lot of people are gluten free for this reason. I like to substitute einkorn in recipes when I can.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Now go grab some other awesome Christmas cookie recipes
The Perfect Soft Gingerbread Cookies by Ella Claire | Classic Sugar Cookies by Nina Hendrick Design Co. | Plaid Sugar Cookies by Craftberry Bush | Buttery Shortbread Cookies with Icing Sugar by A Burst of Beautiful | German Chocolate Cake Cookies by City Farmhouse
Cranberry Orange Walnut Tassies by Inspired by Charm | Eggnog Gooey Butter Cookies by Julie Blanner | All Natural Orange Almond Cookies by Tidbits | Choco-mallow Peppermint Cookies by Summer Adams Designs | Nutella Stuffed Chocolate Chip Cookies by Love Grows Wild
Paleo Chocolate Cranberry Cookies by Nesting with Grace | Raspberry Gingersnap Sandwiches by anderson + grant | Christmas Tree Gingerbread Cookies by Rooms for Rent | Large Thumbprint Cookies by So Much Better with Age | Rum Balls by Tidy Mom
Countdown to Christmas Cookies by House 214 Design | GF + DF Gingerbread Sugar Cookies by Zevy Joy | Christmas Shortbread Cookies by Boxwood Avenue | Double Chocolate Christmas Cookies by Nest of Posies | Almond Sugar Cookies by My Sweet Savannah
M&M Peanut Butter Cookies by Sweet C’s | Rustic Granola Cookies by Farmhouse on Boone
There is something major missing from your recipe, the cookies go flat. Disappointing as the ingredients made the best tasting dough.
Sorry it didn’t work out for you.
For info on what causes cookies to go flat, please see:
https://www.foodnetwork.com/how-to/packages/food-network-essentials/why-are-my-cookies-flat
“If your recipe calls for 1 cup of sugar, for example, and you add a slightly heaping cup instead of leveling off the cup precisely, you’ll end up with too much. Sugar sucks up liquid, and when those cookies bake, it’ll release the liquid and cause the cookies to spread out. If you use too much butter, the cookies will end up flat and greasy. And if you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the aforementioned reasons.”
In addition, Einkorn absorbs liquid slower than modern wheat. The dough usually needs a few minutes to rest and absorb the liquid before baking.
Also, the amount of liquid may need to be adjusted when baking with whole wheat because it absorbs liquids differently than all purpose flour.
Hope this is helpful.