Paula Deen Granola Bar Cookies

Paula Deen granola bar cookies are a chewy, hearty oatmeal cookie with dried blueberries, strawberries and sunflower seeds that comes together in 45 minutes. It's an easy healthy cookie recipe for potluck, game day or a weekday lunchbox treat, and it's kid-friendly and great for packing.

Grind the oats into a fine powder before you mix them with the flour, because that is what gives these cookies a soft, bakery-style chew. Skip it and the whole oats leave you with a dry, crumbly cookie that falls apart in your hand.

Paula mixes olive oil in with the butter, which keeps the cookies moist for days instead of hardening overnight like an all-butter dough. The flax seeds, sunflower seeds and almonds then make each one hold together like a granola bar you can toss in a bag.

Paula Deen Granola Bar Cookies

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

24

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

210

kcal

Whole wheat flour and ground oats make a soft, chewy base loaded with dried fruit, nuts and seeds. They bake up golden at the edges and sturdy enough to pack for a snack.

Ingredients

• 1/2 cup softened Butter
  

• 1/2 cup Olive oil
  

• 1 cup brown sugar
  

• 1 cup white sugar
  

• 2 eggs
  

• 2 teaspoons vanilla
  

• 2 1/4 cups freshly ground whole wheat flour
  

• 2 1/4 cups old fashioned oats
  

• 1 teaspoon baking powder
  

• 1 teaspoon baking soda
  

• 1/2 teaspoon salt
  

• 12 oz. I used 6 ounces each of blueberries and chopped strawberries dried fruit
  

• 1/3 cup whole flax seeds
  

• 1/3 cup unsalted sunflower seeds raw
  

• 3/4 cup or sliced, almonds coarsely chopped
  

Directions

• Preheat the oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper so the cookies lift off easily later.
• Cream the butter: Beat 1/2 cup softened butter, 1 cup brown sugar and 1 cup white sugar in a stand mixer bowl until combined. Then slowly pour in 1/2 cup olive oil while the mixer runs, until the dough turns fluffy and smooth.
• Add eggs and vanilla: Add 2 eggs and 2 teaspoons vanilla to the bowl. Beat for one more minute so everything blends evenly.
• Grind the oats: Put 2 1/4 cups old fashioned oats in a food processor and grind them into a fine powder. Then sift the ground oats with 2 1/4 cups whole wheat flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl.
• Mix the dough: Stir the oat and flour mixture into the butter mixture until well combined. Then fold in 12 ounces dried blueberries and chopped strawberries, 1/3 cup flax seeds, 1/3 cup sunflower seeds and 3/4 cup chopped almonds until they are evenly spread.
• Shape the cookies: Roll the dough into golf ball sized balls and set them on the lined baking sheet. Space them 2 inches apart so they have room to spread.
• Bake the cookies: Bake at 350°F for 10 to 15 minutes. Let them cool on the pan for 5 minutes, then move them to a cooling rack until they are cool enough to handle.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Cuisinart 14-cup food processor, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular flour instead of whole wheat flour?

Yes, all-purpose flour works in the same amount if that is what you have. The cookies will taste a little milder and look lighter, but the chew stays the same.

How long do granola bar cookies keep?

Store them in an airtight container at room temperature for about 5 days. The olive oil keeps them soft, though they will firm up a bit as they sit.

Can I make the dough ahead of time?

You can chill the dough in the fridge for a day or two and bake it when you are ready. If it feels stiff, let it sit on the counter for 10 minutes so it shapes easily.

Can I swap the dried fruit or nuts?

Raisins, dried cranberries or chopped dried cherries all work in place of the blueberries and strawberries. Pecans or walnuts can replace the almonds, and you can leave out the seeds if you do not have them.

Why did my cookies turn out dry?

Overbaking is the usual cause, so pull them while the centers still look slightly soft. Skipping the oat grinding can also leave them crumbly, so don't skip that step.