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Granola Cluster Cookies

  • Author: Made by Meg
  • Prep Time: 5 mins
  • Cook Time: 11-13 mins
  • Total Time: 20 mins
  • Yield: 9-10 cookies 1x
  • Diet: Vegan


Half granola – half cookie, this recipe is the perfect balance of crunch and chew (if I do say so myself)! It’s like a granola bar in the shape of a cookie, but one that you can make at home with minimal ingredients.


  • 1/4 cup nut or seed butter (I use almond butter)
  • 1/4 cup maple syrup (or honey)*
  • 1 tsp vanilla
  • 1 cup thick rolled oats
  • 1/2 cup sliced almonds
  • 23 tbsp pumpkin seeds
  • 1 tsp cinnamon
  • 1/8 tsp salt


  1. Preheat oven to 350F. Line a baking sheet with a silicon baking mat or parchment paper.
  2. In a large bowl, mix together the nut/seed butter, maple syrup (or honey), and vanilla.
  3. Mix in the rolled oats until well combined. Then mix in the sliced almonds, pumpkin seeds, cinnamon, and salt. Chill in the fridge for 20 minutes. 
  4. Using ~2 tbsp dough for each cookie, place clusters on the baking sheet (I find it easiest to use 2 spoons to do this). You may need to press down or adjust stray pieces, but as long as the dough forms a rough cluster shape the cookies should stay together just fine once baked!
  5. Bake for 11-13 minutes (more chewy = less time, more crunchy = more time). Let cool on baking sheet for 10-15 minutes. Store in an airtight container for up to 5 days.


*Compared to maple syrup, honey makes for a chewier cookie.

Make it Vegan: Use maple syrup instead of honey.

Make it Gluten Free: Use gluten free thick rolled oats.

Make it Nut Free: Use seed butter (sunflower, tahini) & replace 1/2 sliced almonds with 1/4 cup seed of choice (sunflower, pumpkin) and 1/4 cup thick rolled oats.

  • Category: Cookies

Keywords: snacks, sweets, granola, cookie, nuts, nut butter, almonds, pumpkin seeds, maple syrup, honey