This chocolate chip cookie dough granola tastes exactly like raw cookie dough but bakes into the crunchiest, most addictive clusters you will ever make at home. Vegan, gluten-free, and made entirely from pantry staples. Your kitchen is going to smell incredible.
This recipe was inspired by the Purely Elizabeth Cookie Dough Granola; if you have tried that one you already know why it has such a cult following. This homemade version captures the same buttery, vanilla-forward cookie dough flavour with bigger clusters and none of the processed ingredients. I have genuinely not bought granola since I started making this.
I love eating it by the handful as a snack, but it is equally good layered over yogurt or crumbled on top of my almond croissant baked oats for extra crunch. And if you love cookie dough in all forms, my no bake cookie dough bars are the next recipe worth making.
Ingredients
- rolled oats
- shredded coconut
- cinnamon
- sea salt
- organic coconut oil
- maple syrup
- vanilla extract
- chocolate chips
See the recipe card for quantities.
Instructions
- Preheat oven to 325F and line a baking sheet with parchment paper
- Combine all dry ingredients except chocolate chips
- Combine wet ingredients
- Pour wet into dry and stir until oats are completely coated
- Spread mixture onto a baking sheet in an even layer and PRESS down with a spatula
- Bake for 25 minutes until golden, stirring and pressing down halfway.
- Let cool completely before gently breaking into clusters! (Don't skip this step as this is when the granola gets crispy!
- Once cooled, mix in chocolate chips and enjoy!
Substitutions
- Rolled oats - you can use a combination of rolled oats and quick oats. Instant oats will not work for this recipe as it will change the texture and baking time. Be sure to use gluten free oats for gluten-free diets.
- Coconut Oil - refined coconut oil works best for this recipe for a more natural flavor. If you don't like baking with coconut oil, extra virgin olive oil can be used instead.
- Chocolate Chips - I used real dairy-free chocolate chips. Feel free to use dark, white or unsweetened chocolate depending on preference. You can substitute with dried fruit if you prefer a more fruity-flavoured granola.
More Recipes You'll Love
- Cinnamon Roll Granola Clusters - the cinnamon bun version of this same granola concept
- Almond Butter Granola - a simpler, everyday granola to rotate with this one
- Chocolate Chip Cookie Baked Oats - same cookie dough flavour in warm baked oat form
- Healthy Oatmeal Chocolate Chip Cookies - if you love this granola you will love these cookies
Equipment
- Mixing Bowl
- Baking Pan
- Parchment Paper
- Spatula
Related
More Recipes You'll Love
- Tiramisu Chia Pudding- sprinkle this granola on top for the best crunchy contrast to the creamy tiramisu pudding layers
- Raspberry Banana Smoothie Bowl- another great base for this granola as a topping
- Cinnamon Roll Granola- the cozy cinnamon version to keep alongside this one in your pantry
- Dark Chocolate Tahini Oatmeal Cookies- if you love chocolate and oats together these cookies are the next thing to make
📖 Recipe
Chocolate Chip Cookie Dough Granola
Ingredients
- 2 c rolled oats
- ½ c shredded coconut
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ c melted coconut oil
- ¼ c maple syrup
- 1 teaspoon vanilla extract
- ½ c chocolate chips
Instructions
- Preheat oven to 325F and line a baking sheet with parchment paper
- Combine all dry ingredients except chocolate chips
- Combine wet ingredients
- Pour wet into dry and stir until oats are completely coated
- Spread mixture onto a baking sheet in an even layer and PRESS down with a spatula
- Bake for 25 minutes until golden, stirring and pressing down halfway.
- Let cool completely before gently breaking into clusters! (Don't skip this step as this is when the granola gets crispy!
- Once cooled, mix in chocolate chips and enjoy!
Notes
How To Store:
Store in an airtight container or mason jar in a cool, dry place for up to 3 weeks, or freeze for up to 3 months.Top Tips
- Coat every oat. Mix dry and wet ingredients thoroughly until all the oats are fully coated before spreading onto the baking sheet.
- Let it cool completely before adding chocolate chips. Add them warm and they melt straight into the granola.
- Press firmly before baking. An even, compact layer is what creates the clusters and the crispy texture.
Frequently Asked Questions for Chocolate Chip Cookie Dough Granola.
Why does my granola not form clusters? Two things make clusters happen. First, press the mixture firmly into an even layer on the baking sheet before it goes in the oven, use the back of a spatula and really pack it down. Second, let it cool completely without touching it after it comes out. Most people break it up too early. Give it a full hour. The clusters form as the sugars cool and harden, and once you move it too soon you lose them.
Can I use a different nut butter? Yes. Peanut butter, cashew butter, or sunflower seed butter all work at the same ratio. Almond butter gives the most neutral, cookie-dough-adjacent flavour but any drippy nut butter will do the job.
Can I customise this granola? Absolutely. Once it has cooled and set, mix in whatever add-ins you love. Dried fruit, sunflower seeds, chopped nuts, or extra chocolate chips all work well.
How long does this keep? Up to 3 weeks in an airtight container or mason jar at room temperature, or up to 3 months in the freezer. It is a great recipe to make a double batch of and freeze half for later.
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