Granola Cookies

Crispy on the edges, a little chewy inside - these biscuits contain just a little butter – enough to give them a lovely texture while still keeping things balanced and nourishing.

Prep: 10 mins

Cook: 10-12 mins

Level: Beginner

Serves: 10-12 biscuits

Allergen info: Gluten (from flour and some granolas), Dairy (butter, milk/yoghurt), Nuts (check granola)

Ingredients

150g granola (no added sugar if possible)
50g wholemeal flour
60g melted butter
1 tbsp honey or maple syrup (optional – taste your granola first)
2 tbsp milk or yoghurt (to bind)

Method

Preheat the oven to 180°C (fan 160°C) and line a baking tray with parchment paper.
Mix the granola and flour in a bowl.
Stir in the melted butter. Add honey or syrup if your granola isn’t already sweet enough.
Add milk or yoghurt gradually until the mixture holds together — it should be like a flapjack mix.
Roll into small balls and place on the tray. Flatten slightly with your fingers.
Bake for 10–12 minutes until just golden at the edges.
Cool on the tray (they’ll firm up as they cool).
Storage:
- Room temperature: Store in an airtight tin for 3–4 days
- Freezer: Freeze individually and defrost as needed

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