Gluten-Free Granola Cookies made Healthy, Vegan & Allergy-Friendly


These not-too-sweet, gluten-free granola cookies use a satisfying snack and whole grains to make a better-for-you treat. Just be sure to pick a granola that suits your dietary needs. This recipe was originally made with Enjoy Life Granola, but that product line was sadly discontinued. However, you can still buy allergy-friendly brands like Made Good Granola and Safe + Fair Granola.

Gluten-Free Granola Cookies Recipe - also dairy-free, egg-free, nut-free, soy-free, plant-based, and vegan!This gluten-free granola cookies recipe with photo was originally shared with us by Enjoy Life Foods.

Special Diet Notes: Gluten-Free Granola Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.

Gluten-Free Granola Cookies
Prep time
Cook time
Total time
The dough can be frozen for up to one month if you prefer to bake smaller batches. The chocolate chips are completely optional - use them if they compliment your granola flavor!
Recipe type: Dessert
Cuisine: American
Serves: 18 cookies
  • ½ cup warm water
  • 1 tablespoon ground flax seeds or ground chia seeds
  • 12 ounces dairy-free, gluten-free granola
  • ⅓ cup + 1 tablespoon brown rice flour
  • ¼ cup tapioca starch
  • 1 teaspoon baking powder
  • ¾ teaspoon xanthan gum
  • ¼ teaspoon salt
  • ½ cup agave nectar (can sub another liquid sweetener)
  • ¼ cup sunflower, safflower, or grapeseed oil
  • 1 teaspoon molasses
  • 1 teaspoon vanilla extract
  • ½ cup dairy-free chocolate chips (like Enjoy Life Minis; optional)
  1. Preheat your oven to 350°F or 325°F for a convection oven, and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the warm water and flax or chia seeds.
  3. In a large bowl, whisk together the granola, rice flour, tapioca starch, baking powder, xanthan gum, and starch.
  4. In a mixing bowl, mix the agave, oil, flaxseed mixture, molasses, and vanilla with a hand mixer for a few minutes.
  5. Add the dry ingredients to the wet ingredients, and mix just until combined. The dough will absorb the liquid as it sits. Fold in the chocolate chips, if using.
  6. With a 1-ounce scoop, scoop the cookie dough onto your prepared baking sheet.
  7. Bake the cookies for 10 minutes or until golden brown around the edges.
  8. Store the cookies in an airtight container at room temperature for up to three days.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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