Granola Breakfast Cookies
These Granola Breakfast Cookies offer a wholesome, grab-and-go breakfast option combining the crunch of granola with the convenience of a cookie. Packed with oats, nuts, dried fruits, and natural sweetness, they provide sustained energy and delicious flavor for busy mornings.
Servings: 12 servings
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup granola choose your favorite brand or homemade, without any gelatin or non-permitted additives
- 1/2 cup chopped nuts almonds, walnuts, or pecans
- 1/2 cup dried fruit raisins, cranberries, or chopped dates
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup honey or pure maple syrup
- 1/4 cup natural almond butter or peanut butter make sure no alcohol-based flavorings
- 1 teaspoon pure vanilla extract
- 1 large egg or flax egg for vegan option: 1 tablespoon ground flaxseed + 3 tablespoons water
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- In a large mixing bowl, combine the rolled oats, granola, chopped nuts, dried fruit, shredded coconut, ground cinnamon, and salt. Stir well to evenly distribute all the dry ingredients.
- In a separate bowl, whisk together the honey or maple syrup, almond butter, vanilla extract, and egg until smooth and well combined. If using a flax egg, prepare it first by mixing ground flaxseed with water and letting it sit for 5 minutes until thickened, then add to the wet ingredients.
- Pour the wet mixture into the bowl of dry ingredients. Stir thoroughly until the mixture is evenly coated and starts to come together. The dough should be sticky but manageable.
- Using a tablespoon or cookie scoop, drop portions of the dough onto the prepared baking sheet. Flatten each mound slightly with the back of a spoon or your fingers to help the cookies hold their shape and bake evenly.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the cookies feel set. Keep an eye on them to avoid overbaking, which can dry out the cookies.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. These cookies are delicious warm or at room temperature, perfect for a nourishing breakfast or snack.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Whisk
- Tablespoon or Cookie Scoop
- Wire Rack
Notes
Use old-fashioned rolled oats for the best texture; instant oats can make the cookies too soft. Make sure your almond or peanut butter is natural and free from additives. For a sweeter cookie, drizzle extra honey or maple syrup on top before baking. Chill the flax egg if using it. Add nutmeg or ginger for a warm spice twist. To keep cookies chewy, slightly underbake and cool on the baking sheet. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.