Roasted Butternut squash with Farro & Sauteed Kale
December 7, 2017
Mom-Life {Life as a Working Mom of 3}
October 15, 2018

Coconut & Cashew-Butter granola cookies

Much like other larger families, we primarily shop at Costco for the majority of our weekly bulk groceries because with three growing kids, they can eat a lot! And, like a lot of people when shopping at Costco, our eyes are much bigger than our actual stomachs!


At one of our weekly Costco trips a few weeks ago I saw a big bag of delicious Coconut & Cashew Butter granola and had to have it! Weeks later and I ate maybe 1/2 cup of the 42 cup bag. I guess I thought I would eat it far more than I really did… Granola is tricky like that! It seems like a healthy choice; I swear I will snack on that instead of Cheeze – it’s but in reality – I don’t. I am not a cereal eater so it wouldn’t serve as a replacement for that in the mornings and I don’t eat yogurt so using it as a healthy crunchy topping didn’t happen, either.
Enter – COOKIES. I do love cookies. I especially love oatmeal cookies. So with the left-over bag of granola I figured granola is made out of oats, oatmeal cookies are made out of oats, and that seemed to make sense as a delicious cookie option. They turned out really yummy and had a subtle coconut taste to them. They were soft, though not chewy like a standard oatmeal cookie.


A delicious spin on a traditional oatmeal cookie.

You could make these cookies with any type of granola that you have lying around and it would yield a very similar delicious treat.

  • Servings: 24
  • Time: 30 mins.
  • Difficulty: easy


  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 3 cups coconut & cashew butter granola (or granola of your choice)


  1. In a kitchen-aid mixing bowl, use the paddle attachment and beat the butter with both of the sugars until creamy.
  2. One at a time, add the eggs and both of the extracts; beat on low-medium until combined.
  3. In a separate bowl, mix together the flour, salt, baking powder, and baking soda.
  4. Add the wet ingredients slowly into the dry ingredients and gently fold them in being careful to not over-mix. Gently fold in the granola.
  5. Scoop each cookie out onto a parchment lined cookie sheet. I used a small ice cream scoop to ensure they’re all the same size/shape. I got 8 cookies per sheet.
  6. Bake the cookies at 350 degrees for 18-20 minutes or until golden brown.


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