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This Chocolate Chip Cookie Granola is made with simple ingredients and only takes 10 minutes to prep. It’s easy to make right at home and better than store-bought.
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After a decade of creating recipes on Choosing Chia, I can confidently say that some of the best recipes are the simplest, and granola is one of them. From Chocolate Granola to Banana Bread Granola there are so many different variations that are not only easy to make, but way better than any granola you’d buy in stores.
I actually shared this Chocolate Chip Cookie Granola recipe on national TV on The Good Stuff with Mary Berg during my “make it or buy it” segment, because it’s the perfect example of something that’s just SO much better homemade!
This version tastes like chocolate chip cookie dough (if you love the Purely Elizabeth cookie dough granola you’ll love this one.) with crunchy clusters and just enough chocolate to make it feel like a treat.
Recipe Highlights
- Tastes like a cookie: If you love cookie or cookie dough flavoured recipes like my Cookie Dough Protein Balls, you’ll love the taste of this granola.
- Easy to make : Just mix, bake, and let it cool, no complicated steps or special equipment needed.
- Perfect for meal prep: Make a batch once and enjoy it all week for breakfast or snacks.
- Naturally gluten-free: Made with oats, nuts, and simple pantry ingredients.
Key Ingredients
- Rolled oats: I recommend rolled oats in this granola for a hearty and chewy texture.
- Cashew butter: you can use any nut or seed butter you love, but cashew butter will give a particular cookie-like taste. If you prefer a granola that tastes like a peanut butter cookie try this Peanut Butter Granola.
- Almond extract: this is the secret ingredient when combined with vanilla extract will give the granola a cookie dough flavour.
How To Make Cookie Dough Granola
Step 1: Mix the oats, chia seeds chocolate chips and a pinch of salt together.
Step 2: Mix the cashew butter, maple syrup, vanilla extract and almond extract.
Step 3: Add the wet ingredients to the bowl of dry ingredients.
Step 4: Mix together.
Step 5: Spread on a baking sheet lined with parchment paper.
Step 6: Bake at 300 F for 25-35 minutes.
How To Store
Store the granola in an airtight container at room temperature for up to 3 weeks.
Jess’s Tips
- Use runny nut butter: This ensures everything coats evenly and prevents dry spots.
- Press the granola firmly: Packing it down on the baking sheet helps create those large, bakery-style clusters.
- Watch the bake time: Granola can go from golden to burnt quickly, especially around the edges.
- Let it cool completely: The granola crisps up as it cools, so don’t touch it too soon if you want chunks.
- Serving suggestions: snack on it as is or enjoy it on top of yogurt bowls, smoothies or chia pudding like this Chocolate Chia Pudding.
Frequently Asked Questions
It likely wasn’t pressed firmly enough or was stirred too much during baking. Letting it cool completely also helps it set into clusters.
Yes, add up to 1/4 cup of protein powder to the recipe without changing the texture.
Try These Cookie Flavoured Recipes Next
If you tried this Chocolate Chip Cookie Granola or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!
Chocolate Chip Cookie Granola
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
This chocolate chip cookie dough granola is easy to make at home with crunchy clusters and is ready in about 30 minutes!
Ingredients
- 2 cups rolled oats
- 1 tablespoon chia seeds
- 1/4 teaspoon salt
- 1/2 cup runny cashew butter (or peanut butter)
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup chocolate chips
Instructions
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together the oats, chia seeds, and salt.
- In a separate bowl, whisk together the cashew butter, melted coconut oil, maple syrup, vanilla extract, and almond extract until smooth.
- Pour the wet mixture over the dry ingredients and mix until everything is evenly coated.
- Transfer the mixture to the baking sheet and spread it into an even layer. Press it down firmly with a spatula to help create clusters.
- Bake for 25 to 35 minutes, stirring once halfway through, until lightly golden.
- Let the granola cool completely on the pan without disturbing it. This is key for forming clusters.
- Once cooled, break into clusters and stir in the chocolate chips.
Notes
Use runny nut butter so the granola mixes evenly.
Press the mixture firmly to create large clusters.
Watch the bake time to prevent burning, especially at the edges.
Let the granola cool completely so it crisps up.
Enjoy on its own or served over yogurt, smoothies, or chia pudding.
Nutrition
- Serving Size: 1/8th of the recipe
- Calories: 250
- Sugar: 10g
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
Really fast to make and so good!