Gluten-Free Granola Cookies

by Emily Elizabeth @emm_elizabeth
  • 3/4 cup super-fine almond flour
  • 1 tbsp coconut flour
  • 2 egg yolks (room temperature)
  • 1.5 tbsp almond butter (creamy)
  • 1.5 tbsp erythritol
  • 1.5 tbsp Clay’s Chocolate Buzz Granola (crumbled)
  • 1.5 tbsp Lily’s milk chocolate chips
  • 1.5 tbsp Truvia brown sugar
  • 1 tbsp Choczero maple syrup
  • 1 tbsp flaxseed meal
  • 1/2 tbsp arrowroot starch/ flour
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • Pinch salt


  1. Preheat oven to 360 °F
  2. Line a cookie sheet with parchment paper
  3. In a medium bowl, whisk both flours, baking powder, cinnamon, and salt. Set aside
  4. In a small bowl, add 3 tbsp of water to the flaxseed meal. Set aside for 5 minutes
  5. In a separate small bowl, mix the almond butter and the maple syrup. Mix well
  6. In another small bowl, crumble the granola into small pieces
  7. In a large bowl, combine the sugars, and pour the almond butter and maple syrup. The texture will be thick
  8. Add the egg yolks and the flaxseed meal
  9. Transfer the dry ingredients into the wet ingredients. Mix everything well
  10. Use a wooden spatula to fold the chocolate chips and the crumbled granola into the cookie dough mixture
  11. Roll the dough into balls and use your fingers to flatten them until the desired shape is achieved
  12. Bake at 360 °F for 8-9 minutes

*Note: Cookies will harden as they cool. For a chewy and soft texture, it’s best that slightly under bake these cookies