Granola Breakfast Cookies

Annalise, Completely Delicious

Mornings on the go can be a little less hectic thanks to these delicious and hearty granola breakfast cookies. They have almost half the amounts of butter and sugar so you can feel good about eating them for breakfast, but enough of both so they still taste great. Plan ahead and make a big batch of dough, refrigerating it for up to 1 week, or freezing for up to several months.

This recipe is very adaptable to your preferences. Use whatever flavor of granola you like, and swap out the pecans and dried cherries for other nuts and fruit you have on hand.

Granola Breakfast Cookies

By Annalise
Makes 2 dozen cookies


1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/4 cup sugar
1/4 cup plain yogurt
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups granola
1/2 cup unsweetened shredded coconut
1/2 cup pecans
1/2 cup dried cherries


Preheat oven to 375°F. Line sheet pan with parchment paper.

In bowl of stand mixer fitted with a paddle attachment, or in bowl with hand-held mixer, beat butter and sugars on high speed until smooth and creamy, about 3 minutes. Mix in yogurt, followed by egg and vanilla. Mixture will look a little curdled.

In separate bowl, combine flour, baking soda and salt. Add to mixer and mix until combined. Add granola, coconut, pecans and cherries.

Drop by rounded tablespoon onto prepared sheet pan. Use hand or back of buttered 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 wire rack to cool completely.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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