Recipe courtesy of Roman Candle Baking Co.

Granola Cookies

  • Level: Easy
  • Total: 5 hr 30 min
  • Active: 30 min
  • Yield: 2 to 3 dozen cookies
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600 grams (21.2 ounces) brown sugar

500 grams (17.6 ounces) unsalted butter 

200 grams (7.1 ounces) hazelnut praline paste 

100 grams (3.5 ounces) honey 

14 grams (0.5 ounce) vanilla extract 

10 grams (0.35 ounce) salt 

4 large eggs 

300 grams (10.6 ounces) all-purpose flour 

400 grams (14 ounces) whole wheat flour 

10 grams (0.35 ounce) baking soda 

600 grams (21.2 ounces) granola 

450 grams (15.9 ounces) raisins 

200 grams (7.1 ounces) old-fashioned rolled oats 


  1. Cream the sugar, butter, praline paste, honey, vanilla extract and salt in a stand mixer.
  2. Add the eggs and mix until well incorporated. Add the all-purpose flour, whole wheat flour and baking soda and mix until just incorporated. Do not overmix.
  3. Fold in the granola, raisins and oats. Cover and refrigerate for at least 4 hours and up to overnight.
  4. Preheat the oven to 325 degrees F.
  5. Line a sheet tray with parchment paper. Portion the dough with an ice cream scoop onto the prepared sheet tray. Bake until the cookies are about two shades darker but still slightly under-baked in the center, about 20 minutes.