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Bon Appétit

Granola Cluster Cookies

4.7

(26)

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Kelsey McClellan

These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.

Ingredients

Makes about 18

1½

cups pecans

1

cup sliced almonds

1

cup unsweetened coconut flakes

¾

cup pumpkin seeds (pepitas)

½

cup old-fashioned oats

½

teaspoon kosher salt

3

tablespoons virgin coconut or extra-virgin olive oil, melted

2

large egg whites

⅔

cup sugar

Preparation

  1. Step 1

    Preheat oven to 325°. Toss pecans, almonds, coconut, pumpkin seeds, oats, salt, and oil on a rimmed baking sheet and bake, tossing once, until coconut is golden and mixture is fragrant, 10–12 minutes. Let cool.

    Step 2

    Whisk egg whites in a large bowl until foamy. Gradually add sugar, whisking until mixture is thick and opaque. Add nut mixture and fold to coat evenly.

    Step 3

    Drop ¼-cupfuls of mixture onto a parchment-lined baking sheet, spacing evenly (if your baking sheets are small, you might have to use 2). Bake cookies, rotating baking sheet halfway through, until edges are golden, 15–20 minutes. Transfer to a wire rack and let cool.

    Step 4

    Do Ahead: Cookies can be baked 1 day ahead. Store airtight at room temperature.

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Reviews (26)

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  • Great! I didn’t have almonds or pepitas, so I used 1 c. walnuts instead. Simple, good, healthyish.

    • Anonymous

    • 7/6/2021

  • Love these! Just made a second batch and a huge hit in my house. Added a tsp of cardamom in with the eggs and sugar & it was really, really good

    • Anonymous

    • Boston, MA

    • 5/22/2020

  • Fast, tasty, great dump-what-you-got recipe. I want to try to bake them in a tray and slice them as bars to take on hikes, or just to have an easier time holding them because right now they are pretty delicate. Very tasty, very adaptable.

    • nicoloison

    • Seattle

    • 5/21/2020

  • Great tasting recipe! I did find my coconut a little burned but that’s because I used shredded coconut rather than coconut flakes. I also found it helpful to wet my hands because the mixture was pretty sticky. I don’t really like adding sugar so I might try swapping the sugar for honey next time.

    • angelagjordan

    • Bakersfield California

    • 4/1/2020

  • Just made this, so good! I substituted sugar with about 1/3 cup of honey and so far they are sticking together pretty well!! I was going to upload a picture but it won't let me 😢. Just know they are pretty and yummy!

    • AMelven

    • Post Falls, ID

    • 12/30/2019

  • These are fantastic! I've made these many times for an on-the-go breakfast for myself and kiddos, and have been able to cut the sugar to 1/3 cup with success. I would stick with the higher amount of sugar if making these for dessert. Excellent texture. Do give them a little time to firm up once out of the oven.

    • Sara Youngbar

    • Monterey, CA

    • 11/25/2019

  • I really want the recipe in metrics weight(grams) :(

    • Dr kub

    • Sweden

    • 11/23/2019

  • Very tasty, there is a great balance between salty and sweet! Great snack for lunch boxes or outdoor activities.

    • Anonymous

    • Quebec

    • 10/7/2019

  • These are terrific. I omitted the coconut because we don't care for it and added some sunflower seeds instead. Next time I'll try half maple syrup and half sugar.

    • Anonymous

    • Houston, TX

    • 7/15/2019

  • These are SO good. I omitted the sugar and added 1/3 cup of maple syrup instead. I'll be having them for breakfast for the week! I also reduced the nuts a bit and increased oats to 1 cup as well as added 1 cup of raisins Note that when you take them out they seem like they'll fall apart, but give them a couple minutes and they will firm right up Awesome recipe!

    • ML9902

    • Toronto, ON

    • 1/7/2019

  • Awesome cookies they were great additions to my holiday cookie box!! One question can i use syrup or honey and if so how much and what kind do you reccomend?

    • Illinois

    • 12/20/2018

  • What happens after one day? Do they get too soft? I would like to make this as a gift but I don't know how long they will last.

    • Anonymous

    • Miami

    • 12/19/2018

  • Hi! Wondering if I can use other than egg whites to bring everything together? Thanks so much!

    • karcascho

    • México

    • 8/20/2018

  • I made these just as written and they were excellent! Next time I will make them in a muffin tin to try and make them more uniform, but other than that, I wouldn't change a thing!

    • Spacle

    • Jensen Beach, FL

    • 5/23/2018

  • These are AMAZING!!! Possibly need more exclamation marks than I've used ;) I'm going to try to make them with the monk fruit in the raw if I can find it. Yummers!!

    • Anonymous

    • Toronto

    • 1/12/2018

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