Kashi Granola Cookies

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Nutritional Info
  • Servings Per Recipe: 33
  • Amount Per Serving
  • Calories: 138.4
  • Total Fat: 7.3 g
  • Cholesterol: 18.8 mg
  • Sodium: 85.9 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.8 g

View full nutritional breakdown of Kashi Granola Cookies calories by ingredient


Unique and ultra satisfying lite cookie! Unique and ultra satisfying lite cookie!
Number of Servings: 33


    3 cups Kashi Mountain Medley Granola (I removed the cranberries and raisins for my Grandson to safely eat the cookie.)
    1-3/4 cups Kashi Golean Crisp
    1/2 cup sweetened shredded coconut
    1/3 cup wheat germ
    14 tablespoons (7 ounces) butter, at room temperature
    3/4 cup packed light brown sugar
    1/4 cup granulated sugar
    1 egg
    1/4 teaspoon salt
    1 cup all purpose flour

    Omit the Kashi products and substitute with: 3 cups plain granola, 3/4 cup raisins, 1/2 cup peanuts and 1/2 cup slivered almonds. The calorie count would need to be recalculated, of course. I mixed the two together (Mountain Medley and Golean Crisp) because that is what I had and it was very successful; I would do it again.


1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper; set aside.

2. Put the granola and crisps in a large bowl and break up any clumps with your fingers. Add the coconut and wheat germ and mix together.

3. With an electric mixer, beat the butter at medium speed until smooth, about 2 minutes. Add the sugars and beat for another 3 minutes, or until creamy. Add the egg and salt and beat until well blended. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated, then steadily add the granola mixture. Stop the mixer when most of the granola mixture is blended into the batter and finish the job with a sturdy rubber spatula, making sure to get up any bits of dry ingredients left in the bottom of the bowl.

4. Scoop out about two tablespoonfuls of dough, packkthe scoops between your palms and arrange the mounds on the baking sheets. Flatten the mounds lightly with your fingertips.

5. Bake for 10 to 12 minutes. The cookies should be golden brown but not firm. Allow them to rest on the sheets for 1 to 2 minutes before transferring them to racks to cool to room temperature. Store cookies in an airtight container at room temperature.

Serving Size: 3 dozen 2" cookies