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+ servings

Granola Breakfast Cookies

Perfect for on the go - breakfast cookies with reduced fat and sugar, and packed with granola, nuts, coconut and dried fruit.


  • 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.


Calories: 208kcal, Carbohydrates: 28g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 17mg, Sodium: 59mg, Potassium: 102mg, Fiber: 2g, Sugar: 11g, Vitamin A: 220IU, Calcium: 28mg, Iron: 1mg
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