Gluten-Free Granola Cookies

Ingredients

• 120 ml (½ cup)warm water
• 1 tablespoonground flax seeds or ground chia seeds
• 340 g (12 oz)dairy-free gluten-free granola
• 53 g (⅓ cup plus 1 tablespoon)brown rice flour
• 30 g (¼ cup)tapioca starch
• 1 teaspoonbaking powder
• ¾ teaspoonxanthan gum
• ¼ teaspoonsalt
• 120 ml (½ cup)agave nectar, or another liquid sweetener
• 60 ml (¼ cup)sunflower oil, or safflower or grapeseed oil
• 1 teaspoonmolasses
• 1 teaspoonvanilla extract
• 85 g (½ cup)dairy-free chocolate chips

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (350°F), or 165°C (325°F) for a convection oven. Line a baking sheet with baking parchment.

2. 2

   Mix the seeds

   In a small bowl, whisk the warm water with the ground flax or chia seeds.

3. 3

   Combine dry ingredients

   In a large bowl, whisk together the granola, brown rice flour, tapioca starch, baking powder, xanthan gum and salt.

4. 4

   Mix wet ingredients

   In a mixing bowl, use a hand mixer for a few minutes to combine the agave, oil, flax or chia mixture, molasses and vanilla.

5. 5

   Bring dough together

   Add the dry mixture to the wet ingredients and mix just until combined. The dough will absorb more of the liquid as it stands. Fold in the chocolate chips, if using.

6. 6

   Scoop the cookies

   Use a 1-ounce scoop to portion the dough onto the prepared baking sheet.

7. 7

   Bake until golden

   Bake for 10 minutes, or until the edges are golden brown.

8. 8

   Store the cookies

   Keep the cookies in an airtight container at room temperature for up to three days.

What are gluten-free granola cookies?

These are American-style drop cookies built around granola rather than wheat-based flour. The granola brings texture and flavour, while brown rice flour and tapioca starch help form the dough.

This version uses a flax or chia mixture with water to bind the ingredients, plus agave for sweetness. The combination makes a practical bake for using a granola you already enjoy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 2g protein, 26g carbs, 7g fat.

Most of the carbohydrates come from the granola, agave and flours, while the oil and any chocolate chips contribute much of the fat. Protein comes mainly from the granola, with a smaller amount from the seeds and chocolate. Pair a cookie with fresh fruit and an unsweetened protein-rich option such as yoghurt to make a more balanced snack.

Choosing the granola

Granola first: choose one labelled gluten-free and dairy-free if those are requirements for your batch. Its nuts, seeds, dried fruit and level of sweetness will all affect the cookies’ flavour and texture.

Chocolate chips: they are optional, so leave them out if they would clash with the granola or make the cookies too sweet.

Making the binder

Flax or chia: whisk the ground seeds into warm water, then combine this mixture with the other wet ingredients. It helps bind the dough without eggs.

Give it a moment: the dough absorbs liquid as it sits, so it may become firmer after mixing. Mix the wet and dry ingredients only until combined.

Getting the texture right

Even portions: a 1-ounce scoop helps the cookies bake at a similar rate. Leave space between portions on the baking sheet so they are not crowded.

Edge cue: take the cookies out when the edges are golden brown, after about 10 minutes. The recipe does not give a separate centre-doneness test, so avoid extending the bake just to darken the whole cookie.

Timing and batch size

Quick bake: allow 10 minutes in the oven, with the total recipe time listed as 25 minutes. Have the baking sheet lined and the ingredients measured before mixing.

Smaller batches: the dough can be frozen for up to one month, making it possible to bake only some of the cookies at a time. The recipe does not specify a thawing or baking adjustment for frozen dough.

Serving ideas

With fruit: serve a cookie alongside fresh berries or sliced fruit for a simple snack plate. The fruit adds freshness against the sweet, crunchy granola.

For dessert: pair one with a dairy-free yoghurt or a warm drink. Choose a less-sweet accompaniment if your granola contains dried fruit or added sugar.

Recipe notes & tips

• Use the same granola throughout the batch so the cookies have a consistent flavour and texture.
• Measure the warm water before adding the ground flax or chia seeds.
• Mix the dough only until the dry ingredients are incorporated.
• Use a 1-ounce scoop to keep the portions even.
• Check the edges at 10 minutes and remove the cookies once they are golden brown.
• Freeze any dough you do not plan to bake within the next few days, for up to one month.

Variations

• Leave out the chocolate: omit the chips to let the granola flavour come through.
• Change the binder: use ground chia seeds instead of ground flax seeds.
• Swap the oil: use safflower or grapeseed oil in place of sunflower oil.
• Switch the sweetener: substitute another liquid sweetener for the agave nectar.
• Choose a different granola: try another dairy-free gluten-free blend for a different mix of nuts, seeds or fruit.

Common mistakes to avoid

• Using unsuitable granola: check that it is both gluten-free and dairy-free if needed.
• Overmixing the dough: stop as soon as the dry ingredients are combined.
• Skipping the resting change: remember that the dough absorbs liquid as it sits and may firm up.
• Crowding the baking sheet: leave space between scoops so the cookies are not packed together.
• Baking past the edge cue: take them out when the edges turn golden brown rather than waiting for the whole cookie to darken.

How to store

Keep baked cookies in an airtight container at room temperature for up to three days. Freeze unbaked dough for up to one month; the recipe does not give a specific thawing or reheating method.

Frequently asked questions