CHOCOLATE CHIP COOKIE GRANOLA (PURELY ELIZABETH COPYCAT)
on Apr 22, 2025, Updated Oct 14, 2025
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Cookie granola is everything you’d expect from a classic chocolate chip cookie but in crunchy, crispy granola form!
Someone recently asked if I could make a granola recipe similar to the beloved Purely Elizabeth brand.
That got me thinking about a new Instagram series called “Made to Order” – a chance for me to recreate recipes that all of my followers eagerly request. I was so excited to kick off this series with my Chocolate Chip Cookie Granola (Purely Elizabeth Copycat)!
My take on this new fan-favorite pantry snack starts with gluten-free oats, coconut flour, and oat flour. The combo of these helps achieve the desirable big hunks of goodness!
Then, creamy almond butter, coconut oil, and maple syrup are added until the perfect consistency is achieved. This bakes off in a hot oven to become all crispy and golden.
Then, dark chocolate chunks are added at the end for that perfectly sweet little gem.
Whether you’ve had a chance to try Purely Elizabeth’s granola or not, I highly suggest making a big batch of this copycat recipe.
Forewarning, you’ll likely be making it week after week once you see just how good it is! Enjoy!
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Ingredients for Chocolate Chip Cookie Granola
One glance at these ingredients and you may just think that cookies are on the menu. But don’t be fooled! This granola uses a lot of the same ingredients as a classic chocolate chip cookie. Here’s what you’ll need…
- Gluten-free Rolled Oats: This is the preferred oat for granola. It stays crispy but also chewy at the same time. Look for certified gluten-free oats if that is of concern to you.
- Coconut Sugar: This natural sweetener helps the oats get that delectable, nutty sweet taste.
- Oat Flour and Coconut Flour: The combo of these helps the oats clump together – ideal for snackable granola!
- Chia Seeds: These anti-inflammatory seeds add some extra crunch as well as boost the overall fiber content of the granola as well.
- Cinnamon: Warm, cozy, and subtly sweet, cinnamon adds another layer of flavor.
- Baking Soda: This may seem like an unexpected ingredient, but just a touch of baking soda prevents the granola from turning into a brittle-like consistency. You’ll still get that crunch but will be able to bite through it easily.
Pin this recipe for later!
Pin It- Almond Butter: Creamy natural nut butter is a tasty glue to this treat. Any type of nut butter will do, although it will change the overall taste.
- Coconut Oil: Oil makes granola crunchy, and coconut oil is a healthier oil than canola or seed oils.
- Maple Syrup: Caramel, nutty sweetness that always pairs well with oats.
- Vanilla Extract: A touch of vanilla, just like the classic chocolate chip cookie.
- Chocolate Chunks: @hukitchen chocolate has my heart. Their dairy-free, refined sugar-free chocolate chunks are irresistible.
How to Make Purely Elizabeth Cookie Granola
First, preheat the oven to 325°F.
In a large mixing bowl, add the oats, oat flour, coconut flour, chia seeds, salt, cinnamon, and baking soda. Toss to combine and set aside.
In a small mixing bowl, combine the nut butter, maple syrup, coconut oil, and vanilla.
Pour 3/4 of the nut butter mixture over your oat mixture and stir until evenly coated. Add the remaining nut butter mixture and gently toss, leaving some of the oats in clusters.
Add the granola to a parchment paper-lined baking sheet and bake for 20 minutes, toss, and then bake for another 10 to 15 minutes, watching carefully towards the end to make sure the granola doesn’t burn.
Remove from heat and allow to cool slightly before tossing, gently breaking up large chunks but leaving some pieces chunked together.
Once the granola has mostly cooled while still on the sheet pan, mix in the chocolate chocolate chunks.
You don’t want the granola to be so hot that it melts that chocolate but you want it to be warm enough that the chocolate adheres to the granola.
Once completely cooled, enjoy immediately or transfer to an airtight container and store for future snacking! Yum!
More Gluten-Free Oat-Based Recipes:
- Molten Chocolate Chip Protein Baked Oats
- Simple One-Bowl Oatmeal Scones
- Protein Overnight Oats
- 30-Minute Gluten-Free No-Yeast Seeded Buns
CHOCOLATE CHIP COOKIE GRANOLA (PURELY ELIZABETH COPYCAT)
Ingredients
- 3 cups gluten-free rolled oats
- ⅓ cup coconut sugar
- ⅓ cup oat flour (you can make this yourself by blending oats into a fine powder)
- 3 tablespoons coconut flour
- 2 teaspoons chia seeds
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ cup creamy natural almond butter
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup chocolate chunks
Instructions
- Preheat the oven to 325°F.
- In a large mixing bowl, add the oats, oat flour, coconut sugar, coconut flour, chia seeds, salt, cinnamon, and baking soda. Toss to combine and set aside.
- In a small mixing bowl, combine the nut butter, maple syrup, coconut oil, and vanilla extract.
- Pour 3/4 of the nut butter mixture over your oat mixture and stir until evenly coated. Add the remaining nut butter mixture and gently toss, leaving some of the oats in clusters.
- Add the granola to a parchment paper-lined baking sheet and bake for 20 minutes, toss, and then bake for another 10 to 15 minutes, watching carefully towards the end to make sure the granola doesn’t burn.
- Remove from heat and allow to cool slightly before tossing, gently breaking up large chunks but leaving some pieces chunked together.
- Once the granola has mostly cooled while still on the sheet pan, mix in the chocolate chocolate chunks. (You don’t want the granola to be so hot that it melts that chocolate but you want it to be warm enough that the chocolate adheres to the granola).
- Once completely cooled, enjoy immediately or transfer to an airtight container and store for future snacking! Yum!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is soooooo good! It’s going to be a staple in our house from now on. My husband said it tastes like chocolate chip cookies before I even told him what it’s called! Thank you for this!
So happy to hear that, Leila! Thank you!
How many oz does this recipe make?
Hi, Addi! I’m not sure on the exact ounces, but I just added estimated nutrition facts at the bottom of the recipe, so maybe that will be helpful? Let me know if you try out the recipe!