If you're like us, and you're someone who believes chocolate deserves its own food group, then these Triple Chocolate Chip Oatmeal Cookies are about to become yours and your milk's (whichever variety you prefer—plant-based, dairy-based, or maybe chocolate-based!).
Deeply rich, perfectly chewy, crispy-edged, and loaded with so much chocolate that every single bite is Wonka-approved, this little sweet treat is as fun to make as it is to eat! Featuring wholesome, real-food ingredients like our Chocolate Chip Cookie Dough Granola, fresh butter, eggs, and a selection of chocolate chip morsels, this home-baked recipe serves up that classic, bakery-style flavor and texture we all grew up craving.
The magic, "little something special" behind these cookies? Chocolate Chip Cookie Dough Granola adds an incredible, toasty crunch along with little pockets of extra chocolate chip goodness that you just don't get from a traditional oatmeal cookie. Think of it as built-in cookie dough flavor, in every bite. Ready to bake? Let's go!
What You'll Need...
The Cookie Dough
- 1½ cups Safe + Fair Chocolate Chip Cookie Dough Granola — our hero ingredient!
- 1½ cups gluten-free all-purpose flour blend (look for one with xanthan gum included)
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
The Triple Chocolate Mix-Ins
- ½ cup dark chocolate chips
- ½ cup semi-sweet chocolate chips
- ¼ cup milk chocolate chips
Optional Finishing Touches
- Flaky sea salt for sprinkling on top (highly, highly recommended!)
- A handful of extra chocolate chips to press onto each ball before baking — because why not?
What You'll Do...
- Prep your granola two ways. Pour 1 cup of the Safe + Fair Chocolate Chip Cookie Dough Granola into a food processor or blender and pulse a few times until you get a coarse, crumbly meal — some texture is totally fine! Set it aside. Keep the remaining ½ cup of granola whole. Those crunchy clusters are going straight into the dough and we want them intact for maximum cookie magic.
- Mix the dry ingredients. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Stir in the ground granola meal from Step 1. Set aside.
- Cream butter & sugars. In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter with both sugars on medium-high speed for 2–3 minutes, until the mixture is pale, fluffy, and smells incredible. Don't rush this step — it's the foundation of a great cookie!
- Add eggs & vanilla. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract. The batter should look smooth, glossy, and very tempting at this point!
- Bring it all together. Add the dry ingredient mixture to the butter mixture and stir on low (or fold by hand) until just combined — don't overmix! Fold in all three types of chocolate chips plus the reserved ½ cup of whole Safe + Fair Chocolate Chip Cookie Dough Granola clusters. Every scoop of dough should be studded with chocolate and granola crunch!
- Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. We know the wait is tough — but chilling the dough keeps the cookies from spreading too thin and deepens that chocolatey, cookie-dough flavor. It's absolutely worth it, promise!
- Preheat & prep. When you're ready to bake, preheat your oven to 375°F. Line two large baking sheets with parchment paper.
- Scoop & bake. Scoop the dough into balls about 1½ tablespoons each and place them 2 inches apart on the prepared baking sheets. Press a few extra chocolate chips onto the top of each ball if you like (spoiler: you like). Bake for 10–12 minutes, until the edges are set but the centers still look just slightly underdone. They will firm up beautifully as they cool!
- Finish & cool. Pull them out of the oven and immediately sprinkle with flaky sea salt if using. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. Wait at least 10 more minutes before eating. (We believe in you. You can do it. It's worth the wait!)
Baker's Tips for the Best Results
- Room temp everything: Cold butter won't cream properly and cold eggs can cause the batter to look curdled. Pull your butter and eggs out 30–45 minutes before you start!
- Don't skip the chill: Chilling is especially important with gluten-free flour, which can cause cookies to spread more. 30 minutes minimum, overnight if you've got the patience.
- Underbake just slightly: The cookies will look a little soft when you pull them out — that's the goal! They continue cooking on the hot pan and will be perfectly chewy once they cool.
- Granola cluster magic: Fold the whole granola clusters in gently so they stay chunky. Those little clusters bake into the cookies and create the most wonderful crunch + extra chocolate chip flavor in every bite.
- Storage: Store in an airtight container at room temperature for up to 5 days. They also freeze great — baked cookies for up to 3 months, or raw dough balls for up to 2 months (bake from frozen, adding 2–3 minutes to the bake time).
Ways to Enjoy & Share
- Serve warm with a big glass of cold milk — the classic for a reason!
- Crumble one (or two, no judgment!) over a bowl of vanilla ice cream for an instant cookie sundae
- Stack them on a pretty plate and bring them to your next gathering — people will not believe they’re gluten-free
- Package them in a little treat bag tied with ribbon — the most thoughtful homemade gift
- Pack them in the lunchbox! The granola is nut-free and school-safe, so the whole classroom is covered