Loaded to the max with lots of peanut butter, granola, and fun add-ins, these grab-and-go breakfast cookies are the easiest and tastiest way to start the day.—NO butter or oil in these super-soft cookies!
Friday is a cookies-for-breakfast kinda day. Agreed?
Because um, just yes.
And in case you’re wondering, yeah, this could quite possibly be my new favorite breakfast in the whole wide world. And you should probably know that I am a complete breakfast kinda-gal. It’s my favorite meal of the day.
All of you people out there who can skip breakfast and be totally fine until lunch? I don’t get it and I kinda don’t want to…
Life with Sarah at 7am would be pretty bad if I didn’t have my morning oatmeal. Or as of lately….breakfast cookies.
Remember these bad boys I shared last summer? You guys love them. My family loves them. I love them with a huge passion. They get made on a regular basis around here…
Today…..the sequel on breakfast cookies. You KNOW you wanted it. 😉
Today’s breakfast cookies are sponsored by the super-“kind” folks over at KIND Snacks. Remember these granola parfaits a few months ago? HUGE hit with y’all, so I got the opportunity again to try out some more granola from the granola-geniuses behind KIND.
KIND sent me TWO different “kinds” of granola and I had the super-difficult decision of which one I wanted to incorporate into these breakfast cookies. Cinnamon oat flaxseed clusters or peanut butter whole-grain clusters? Both amazing. Gosh, soo amazing.
I decided to save the cinnamon for my cereal bowl and right then and there hired the peanut butter to star in the world’s best breakfast cookies.
Shall we talk about the science-y stuff behind the breakfast cookies of your dreams? Guess what? There’s little to none. THAT is how incredibly simple and no-fuss these cookies are. No dough-chilling, no fancy shaping, and no mixer even required!
Oh, and did I forget to mention that little tidbit about these cookies being completely oil and butter-free? It’s totally true, but you totally wouldn’t know it judging by the unreal soft-and-chewy texture these cookies have.
After bite #1 had been taken, I literally had to pinch myself to make sure I wasn’t dreaming. ♥
What makes up for the oil and butter in these cookies? Pretty basic stuff that definitely doesn’t require a special trip to the health-food store. Do you have ripe bananas, plain yogurt, and then just an egg to hold everything together? YAY. We’re in the healthy-cookie makin’ business!
Now, just because we need something fun to throw into these cookies, it’s absolutely necessary that you grab your chocolate chips and dried cranberries (or raisins or more chocolate chips!) They go divinely with the granola and really, the granola would be lonely without some buddies anyway.
Oh, and a quick note about the granola: I obviously used KIND’S Peanut Butter Whole Grain Granola Clusters, but totally feel free you use your favorite kind of granola in these cookies. Anything goes. 😀
These cookies are absolutely perfect and completely DR-EA-MY, guys. Trust me, you are never gonna want to go back to granola-with-milk again after having it in cookie form for BREAKFAST.
‘Heck it makes brownies in the form of banana bread look boring. 😉
P.S. Try them BOTH to compare though, okay?
I hate to say it, but the breakfast cookie sequel? It knocks ALL THE SOCKS off the original recipe.
My family concurs 100%. I get the feeling that the kiddos are gonna try out their latest begging-ritual to get breakfast cookies every morning. Yaaaay.
Now, I think I’m going to go grab another cookie. Okay, maybe one for each hand….on second thought, it’s Friday, yo! Why not have three?!
Peanut Butter Granola Breakfast Cookies
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups peanut butter granola or your choice of granola
- 1 medium ripe banana mashed
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup creamy peanut butter
- 1/4 cup plain yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup semisweet chocolate chips
Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine flour, baking soda, baking powder, salt, and granola. Set aside.
In a separate large with an electric mixer, beat banana, sugar, peanut butter, yogurt, egg, and vanilla until smooth.
Mix flour mixture into liquid mixture on low speed until dough is combined. Mix in cranberries and chocolate chips. (dough will be slightly sticky)
Drop dough into 1-in balls on prepared baking sheet. Bake cookies at 350F 9 minutes or until edges just begin to turn golden (middles will still seem very soft) Cool cookies on baking sheet 5 minutes, then transfer to a wire cooling rack.
Recipe NotesStore cookies in an airtight container at room temperature up to 6 days. (cookies may also be frozen up to 1 month)
This was a sponsored post for KIND Snacks and I have been compensated to write this post, however all opinions are 100% my own.