Granola Oat Cookies

Servings: Makes 24 cookies
Time: 30 minutes


  • ⅓ c. Hu baking gems (good chocolate is so important…these are the best for baking and taste)
  • ⅓ c. nuts (walnuts, pecans or macadamia nuts)
  • ⅓ c. dried cherries or dried cranberries
  • ¼ c. of shredded unsweetened coconut
  • 2 c. of gluten-free old fashioned oats
  • 3-4 Tbsp. of milkadamia Unsweetened
  • 1 Tbsp. of flax meal (soak flax meal in 3 tablespoons of water for 10 min. prior to adding. The flax mixture behaves like an egg)
  • ¼ c. of coconut sugar
  • ¾ c. dark brown sugar
  • 1 ½ tsp. cinnamon
  • 1 ½ tsp. vanilla
  • ¼ tsp. Himalayan salt
  • 1 c. of gluten free flour
  • ½ tsp. baking powder
  • ¾ tsp. baking soda
  • ½ c. of vegan butter


  • Preheat oven to 350 degrees.
  • Mix fruit, nuts and coconut in bowl, set aside.
  • Mix butter, sugars and vanilla and flax mixture for 30 seconds on medium
  • Fold in dry mix of flour, soda, salt, cinnamon – mix on medium or low (not too much, maybe 30 seconds to a minute max)
  • Remove mixer from the stand and fold in the oats and fruit/nuts until it is all mixed together (use your hands and add enough milk to make the dough pliable but not still solid enough to form balls)
  • Scoop round balls (cookie scoop or a tablespoon rolled by hand) and place on parchment lined cookie sheet
  • Bake 15-17 minutes (check bottom of cookies after 15, the cookies will look and feel raw from the top until they cool)
  • Cool on wire rack for at least an hour.


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