Breakfast just got a lot less boring with these healthier cookies packed with crunchy granola, shredded coconut, pecans, and dried cherries.
I’ve become a lot more lazy lately when it comes to breakfast. I used to make more of an effort, and I still do on the weekends. But during the week, I’m just too tired, with too many to-do tasks staring me down each morning.
Recipes like this one for granola breakfast cookies have become my saving grace.
These are still cookies, there’s no doubt about that. But they do have almost half the amount of butter and sugar as cookies normally do, and they are chalk full of great things like granola, coconut, nuts and dried fruit. They’re not just hearty, but really flavorful too. Perfect for a quick breakfast or snack!
baking tip:How to freeze cookie dough
This recipe is perfect for freezing in batches and baking up fresh for easy breakfasts or snacks on the go. Here’s how to do it:
- Use a scoop to portion out cookie dough
- Place mounds of dough (not touching) on a parchment lined sheet pan
- Freeze for about 30 minutes
- Remove the mounds from the sheet pan and place in an airtight container or freezer zipped bag
- Freeze for up to 1 month
- When ready to bake, place on prepared sheet pan and let come to room temperature for 30 minutes
Granola Breakfast Cookies
- ½ cup unsalted butter , at room temperature (113 grams)
- ½ cup packed light or dark brown sugar (105 grams)
- ¼ cup granulated sugar (50 grams)
- ¼ cup plain yogurt (57 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 cups granola (340 grams)
- ½ cup unsweetened shredded coconut (43 grams)
- ½ cup pecans (55 grams)
- ½ cup dried cherries (70 grams)
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter and sugars on high speed until smooth and creamy, about 3 minutes. Mix in the yogurt, followed by the egg and the vanilla. Mixture will look a little curdled.
- In a separate bowl, combine the flour, baking soda and salt. Add it to the mixer and mix until combined. Add the granola, coconut, pecans and cherries.
- Drop by the rounded tablespoon onto the prepared sheet pan. Use your hand or the back of a greased spoon to flatten each round.
- Bake until edges turn brown, about 8-10 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Disclosure: This recipe was developed in partnership with Go Bold With Butter. All opinions are my own, as always. Thank you for supporting partnerships with organizations I believe in.