Noly Cookies – AKA Homemade Granola Cookies


What do you get when you cross a cookie and a granola bar?

Noly Cookies (name credit to our 2 year old)…that’s what. What the heck is a Noly (rhymes with holy) cookie you ask. Well…we love making home-made granola bars and  home made cookies. They’re wholesome – you control the ingredients, it gets the kids involved and is a good activity to pass the time, plus we love making things whenever we can instead of buying them. Sometimes the granola bars we make are too thick or too big or sometimes I don’t feel like making batches of both. So the Noly Cookie was born and they are delicious!!! And let’s face it…kids love cookies…they fit so nicely in their hands…who are we kidding here…everyone loves cookies. Speaking of which, I’ve noticed recently that there are some companies that are selling oatmeal on the go type cookies for a grab and go breakfast and I can assure you that these home made ones are likely more delicious and far superior in terms of ingredients. They are great to grab a couple for breakfast with some fruit and yogurt, terrific in kids lunches, make a healthy and wonderful treat for parties and bake sales and are a great snack with a glass of your favorite milk. Yum. Milk and cookies…you can’t go wrong!!!


1 egg (use flax egg if you prefer)
1/4 cup maple syrup
1 tbsp oil (I use almond oil or coconut oil but vegetable or grapeseed oil would work well. You could also use mashed banana or applesauce)
1 cup oats (use what you have large flake or quick cooking – pictured is organic quick cook oats – can also purchase gluten free)
2 tbsp pumpkin seeds
2 tbsp shredded unsweetened coconut
1 tbsp chia seeds
1 tbsp oat bran
1 tbsp sesame seeds
1 tsp cinnamon
1 tsp vanilla
1/4 cup dried fruit (pictured is raisins but dried cranberries, cherries and blueberries are delicious too)


Preheat oven to 350.

Whisk egg, maple syrup and oil (or applesauce) in a bowl. Stir in all other ingredients until combined. Grease a 12 cup muffin tin with coconut oil or butter. Divide the mixture along the bottom of muffin cups. Using a spoon or clean fingers press the mixture down so that it is flat along the bottom. You could shape and flatten these with your hands on parchment paper on a cookie tray if you prefer but we like the nice crispy edges and how well it holds it’s shape in the muffin tin. You could also just put this recipe into an 8×8 baking dish and cut it into bars if you don’t feel like fussing.

Bake in your preheated oven on the centre rack for 10 – 14 minutes (check at 10 minutes and every minute or so after). You want crispy brown edges and a softer middle. Remove from oven and carefully run a knife along the edges. Let cool completely and then remove gently with a butter knife or a spoon.

We use the above recipe as a base but often switch out or add other ingredients such as:

chocolate chips
sunflower seeds
hemp hearts
variety of nuts (if they are not going to school)
quinoa flakes
crispy rice cereal
pure pumpkin
mashed banana
almond meal or nut butters (again if they are not going to school since our schools are nut free facilities)
pumpkin pie spice

The possibilities are endless and you can make them your own. Use what you prefer. If you don’t like coconut take it out. Don’t have chia seeds, don’t use them. As long as you have the egg (or substitute flax egg) and 1 cup of oats you can use whatever floats your boat. You could also switch the sweetener from maple syrup to honey, agave syrup or brown rice syrup.

Try these for your morning break at work or for kids lunches and you may rethink those pre-packaged junk food oatmeal on the go cookies from the grocery store filled with their nasty ingredients and plastic wrap.

Store in an airtight container for up to a week but I’m warning you that these are highly addictive and you will be lucky if they keep more than 2 days. These also freeze well so you can make ahead and remove as the craving strikes or make ahead to take camping because these are tasty little morsels of energy for those dog days of summer.

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