Perfect for on the go - breakfast cookies with reduced fat and sugar, and packed with granola, nuts, coconut and dried fruit.
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Total Time 25 minutesmins
Servings 24cookies
Calories 208
Author Annalise Sandberg
Ingredients
½cupunsalted butter, at room temperature (113 grams)
½cuppacked light or dark brown sugar(105 grams)
¼cupgranulated sugar(50 grams)
¼cupplain yogurt(57 grams)
1large egg
1teaspoonvanilla extract
2cupsall-purpose flour(240 grams)
½teaspoonbaking soda
¼teaspoonsalt
3cupsgranola(340 grams)
½cupunsweetened shredded coconut(43 grams)
½cuppecans(55 grams)
½cupdried 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.