Super Crunchy GF Granola Cookie

These crunchy cookies are basically like eating giant chunks of your favorite granola. They’re super yummy and make a great breakfast or snack on the go. Inspired by our favorite Trail Mix cookie recipe from Oh She Glows!


Dry Ingredients
  • 1 cup gluten-free rolled oats, blended into oat flour
  • 1/2 cup superfine almond flour
  • 1/2 cup gluten-free rolled oats
  • 1/2 cup hemp
  • 1/4 cup coconut sugar
  • 1/4 cup shredded unsweetened coconut
  • 3 tablespoons chia seeds
  • 3 tablespoons flax
  • 3/4 teaspoon cinnamon
  • 1/2 tsp fine grain sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 dried blueberries (or raisins)
Wet Ingredients
  • 1 egg
  • 1/4 cup almond butter
  • 1/4 cup coconut oil
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla


  1. Preheat oven to 350F
  2. In a large bowl mix together all of the dry ingredients.
  3. In a separate bowl, mix the wet ingredients
  4. Add the wet mixture to the dry mixture and stir well.
  5. Spoon the dough into small bowls and place on a baking sheet lined with parchment paper. Allow some space for cookies to spread.
  6. Bake cookies for 15 minutes
  7. Slow to cook and enjoy!

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2 thoughts on “Super Crunchy GF Granola Cookie

    1. We use hemp seeds from Trader Joe’s and Ground Flax. I’m not sure about linseed but can’t see why not! These cookies are pretty forgiving, I often swap out or leave off ingredients depending on what we have in the cupboard. Give it a try and let me know. They don’t last long in our house 🤣, but think you could keep them in the fridge for 4-5 days no problem! We like to keep baked goods pretty fresh. You can always reheat in the oven if you like to eat them warm!


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