Maple-Glazed Granola Cookies

Turn your favorite granola into delicious cookies! These Maple-Glazed Granola Cookies are soft, chewy, crispy, and loaded with nuts, fruit, and chocolate.

Soft, Chewy Cookies Loaded with Nuts, Fruit, Chocolate, and Crunch

If you've ever looked at a bowl of homemade granola and thought, "This is already halfway to becoming a cookie," you're not alone.

That's exactly how these Maple-Glazed Granola Cookies came to be. I had a batch of homemade granola on hand and realized it was packed with all of the things I love in a great cookie—oats, chocolate chips, dried fruit, coconut, and plenty of nuts. Instead of adding a bunch of mix-ins to a cookie dough, I simply let the granola do the heavy lifting.

The result was a delightful surprise.

These cookies are soft, chewy, and slightly crisp around the edges. Every bite offers a little something different. You might get a burst of chocolate in one bite, a sweet-tart craisin in the next, followed by crunchy pecans, almonds, or walnuts.

The cookies were delicious on their own, but a simple maple glaze took them over the top. The sweet maple flavor perfectly complements the oats and nuts, creating a cookie that's equally at home beside a cup of coffee or on a holiday dessert tray.

Why You'll Love These Cookies

Easy to make
Great use for leftover granola
Soft, chewy texture with crisp edges
Packed with nuts, fruit, chocolate, and coconut
Perfect with coffee or tea
Finished with a simple maple glaze

Ingredients

You'll find a full printable recipe card at the bottom of this post but here's a peek at what you'll need. Such simple ingredients produce a lovely cookie, packed full of flavor and texture.

For the Cookies

½ cup butter, softened
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda (heaping)
½ teaspoon cinnamon
¼ teaspoon salt
1½ cups granola

For the Maple Glaze

1½ cups powdered sugar
1 teaspoon maple extract
Milk, as needed for consistency

How to Make Maple-Glazed Granola Cookies

Preheat oven to 350 degrees Fahrenheit.

Line a baking sheet with parchment paper.

In a mixing bowl, cream together the butter and brown sugar until light and fluffy. Add the egg and vanilla extract and mix well.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined.

granola in bowl next to a bowl of cookie dough

Fold in the granola.

Scoop dough onto the prepared baking sheet. Gently flatten the dough balls with your palm or the bottom of a glass.

Bake for 10–12 minutes or until the edges are lightly golden.

Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack.

Make the Glaze

Whisk together the powdered sugar and maple extract.

Add milk, one teaspoon at a time, until the glaze reaches a drizzle consistency.

Drizzle over cooled cookies and allow the glaze to set before serving. (Optionally, you can "dunk" the tops of the cookies in the glaze. That's how I did it and it worked just fine.)

Serve and enjoy!

Whether you're serving guests or nibbling on these with an afternoon cup of tea, these cookies will hit the spot!

What to Expect from these Cookies

When I make up recipes like this, I rarely know how they will turn out. I'm not very good at predicting, honestly! This one surprised me in so many ways. Is it chewy? Yes. Is it soft? Yes. Is is crisp? Yes. Is it absolutely loaded with texture? Oh, yes! And that luscious glaze on top is exactly the sweetness it needs. By itself, the cookie isn't overly sweet. I'm so very glad I decided to follow through and make this recipe. I'm excited to have another oatmeal-infused cookies, especially one that takes advantage of my homemade granola habit.

Storage

Store cookies in an airtight container at room temperature for up to 4 days.

For longer storage, freeze the cookies (unglazed or glazed) in a freezer-safe container for up to 2 months.

Variations

These are so yummy as they are but I'm always looking for new ways to mix things up. Here are some variations I might enjoy.

Peanut Butter Granola Cookies

Add ¼ cup peanut butter to the dough for a richer flavor reminiscent of classic Ranger Cookies.

Maple Pecan Cookies

Use a granola that's heavy on pecans and finish with the maple glaze.

White Chocolate Cranberry Cookies

Choose a granola featuring dried cranberries and white chocolate chips.

Chocolate Drizzled Cookies

Skip the maple glaze and drizzle with melted chocolate instead.

Frequently Asked Questions

Can I use store-bought granola?

Absolutely. Any granola will work in this recipe. Keep in mind that the flavor of the finished cookies will depend heavily on the granola you choose.

What type of granola works best?

A granola loaded with nuts, dried fruit, coconut, and chocolate chips will create the most flavorful cookies. My homemade granola recipe is especially delicious because it's packed with all of those ingredients.

Do these cookies stay soft?

Yes. The centers stay soft and chewy while the edges maintain a slight crispness.

Can I skip the glaze?

You can, but the maple glaze adds just the right amount of sweetness and really elevates the finished cookie.

Final Thoughts

One of the things I love most about these cookies is that every batch is a little different. The granola brings so much flavor and texture to the table that no two bites are exactly alike.

If you're looking for a fun way to use leftover granola—or simply want a cookie that's packed with oats, nuts, fruit, chocolate, and crunch—these Maple-Glazed Granola Cookies are sure to become a favorite.

If You Like These Cookies, Try These Recipes

Thanks for stopping by!

If you make these yummy cookies and enjoy them, please leave a comment or review. Before you go, why not pin some photos to your Pinterest boards?