Coconut Butterscotch Granola Cookies
Prep time: 
Cook time: 
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Yield: about 20 cookies
Coconut Butterscotch Granola Cookies are the perfect cookie to ship to loved ones this holiday season; they ship well, feature nutritious ingredients like coconut, granola, and hemp seed hearts, and are packed with coconut-butterscotch flavor.
  • ¾ cup (180 ml) coconut oil, melted
  • ½ cup (108 g) coconut sugar (or light brown sugar)
  • 2 large eggs
  • 1½ teaspoons pure vanilla extract
  • 2 cups (255 g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (75 g) granola (see Note)
  • ¾ cup (60 g) shredded coconut
  • ¾ cup (168 g) butterscotch chips
  • ¼ cup (37 g) hemp seed hearts (or chopped nuts)
  1. Preheat the oven to 350F. Line 2 large baking sheets with silpat liners or parchment paper.
  2. Beat together the oil and sugar, and then beat in the eggs and vanilla. Stir in the flour, baking soda, and salt. Fold in the granola, coconut, butterscotch chips, and hemp seed hearts. (The dough will look oily, it’s ok.)
  3. Use a 2 tablespoon-sized scoop to measure out the dough and use your hands to roll each into a ball, squeezing the dough together to compress it slightly. Arrange the balls on the baking sheets, leaving at least 2 inches between the cookies.
  4. Bake until the cookies are golden on the bottom, about 10 to 12 minutes, rotating the trays once halfway through.
  5. Let the cookies cool completely before removing from the trays (any oil that seeps out while baking will be reabsorbed once the cookies are cooled).
Granola: I used a really basic granola, basically just slightly sweetened toasted oats without any mix-ins; any kind you like or have on hand will work.
Recipe by An Edible Mosaic™ at