Granola Breakfast Cookies
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
Cookie dough freezes so well! And it’s a great way to plan ahead to enjoy fresh cookies whenever the craving hits. Here’s how to do it:
- Prepare cookie dough as directed and portion with a spoon or cookie scoop.
- Place cookie dough on a sheet pan lined with parchment paper and do a quick freeze for about 1 hour until they’re frozen solid.
- Transfer cookie dough to a freezer ziplock bag, label, and store in the freezer for up to a month or more.
Freezing them this way means they aren’t one solid mass so you can grab individual cookie dough balls out of the freezer as you want!
This recipe was developed in partnership with Go Bold with Butter. You can find the full recipe on their website here, and all of my Go Bold with Butter recipes here.
Granola Breakfast Cookies
Ingredients
- 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)
Instructions
- 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.
In the picture of granola in a jar, do you have a recipe for this?
Cookies and breakfast in the same sentence is always good in my book! What a great combination of mix-ins that you added to these beauties!
These breakfast cookies are just what my mornings need!
Granola in the form of cookies?! Yes please! These would make for a perfect – and a little lazy – breakfast, indeed!
xo, Elisa
I am always on board with cookies for breakfast! Love these!
I often eat cookies for breakfast. How nice to have a healthy version to try.
Breakfast cookies are soooo good! Love this!
Cookies for breakfast are ALWAYS a great idea! I love your baking tip boxes…. Want to print them all out and make a book!