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Recipe adapted from cookies sold at Wild Oats natural foods market in Portland, OR. My boyfriend, Evan, was nice enough to get the original recipe for me as a birthday surprise, and together we experimented until arriving at the one here. Sometimes called "Fruitrageous Cookies" and sometimes "Oatrageous Cookies" at the store, my version is so-named because it is heavier on the nuts.

  • The original recipe calls for "granola" in quotes. The kind I've bought has varied, but is generally heavy on the oats. Use whatever is available to you at the local bulk section of the natural foods market. If all else fails, use dry oatmeal or some kind of wholesome cereal.


  • 2 c mixed "granola"
  • 3/4 c whole wheat pastry flour (between 1/2 to 1 c, as necessary)
  • 1/4 c brown sugar
  • 1/4 c honey
  • 1 large egg
  • 1/2 c softened butter
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp baking powder
  • lots of "goodness" (about 2 cups dried fruits & 2 cups nuts)

    Suggested nut "goodness" (total 2 or so cups)

  • 1 c peanuts (at least)
  • 1/2 to 1 c chopped almonds
  • any other nuts
  • 1/2 pumpkin seeds
  • 1/2 c sesame seeds (very good!)
  • hemp seeds
  • flax seeds
  • sunflower seeds
  • poppy seeds

    Suggested fruit "goodness" (total 2 or so cups)

  • 1 c raisins (at least)
  • chopped dates
  • dried blueberries
  • dried cranberries


  • Cream together sugar, honey, butter, vanilla, & cinnamon.
  • Add an egg and whip up the mixture until it's a little fluffy.
  • Add granola, baking powder, and "goodness."
  • Add flour last and mix in a little at a time until right consistency.
  • Spoon globs onto greased cookie sheet & flaten them.
  • Bake in 325 degree oven for 15 to 20 minutes, depending on size of cookie & prefered doneness. Cookie will not look done in the center, but it probably is.