Loaded to the max with lots of creamy peanut butter, crunchy granola, and melty chocolate chips, these grab-and-go peanut butter breakfast cookies are lower in fat and the best way to start the day!
Consider this your sign to eat cookies for breakfast! With a side of zero guilt.
And with the addition of granola, peanut butter, and chocolate because if we’re doing cookies for breakfast we’re obviously going all out.
There’s nothing complicated about these cookies and I’m here to tell you that there’s no shame at all today either since there’s no butter in the ingredient list!
Trust me, you’re gonna want to take 20 minutes and whip these bad boys up for breakfast. They just get the job done right.
These Breakfast Cookies feature…
- A soft and chewy interior
- Lots of texture from crispy granola, dried cranberries, and gooey chocolate
- Rich peanut butter flavor
- An easy recipe that comes together in minutes with no dough chilling required
Making the Breakfast Cookies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Banana
- Brown sugar
- Peanut butter
- Greek yogurt
- Coconut oil
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Kosher salt
- Granola
- Dried cranberries
- Semisweet chocolate chips
Choosing Your Granola
This recipe works great with a variety of granola flavors. I typically go for a granola flavored with peanuts to enhance the peanut flavor in these cookies but any kind works.
Tips for Perfect Breakfast Cookies
- Use ripe banana – ideally you want to use very ripe bananas for these cookies so you get a smooth mash.
- Don’t overmix dough – use a light hand when folding dough to avoid forming gluten.
- Scoop dough and drop onto pan – the dough for these cookies is slightly sticky so I recommend dropping dough straight onto the pan and not rolling with your hands.
- Flatten dough balls slightly before baking – this will help the cookies spread evenly during baking.
- Bake cookies until edges are golden brown – the centers of cookies will appear a little soft – this is what we’re looking for.
Recipe Variations
Try these ideas for a different twist on these cookies.
- Use another chocolate – try dark chocolate, white chocolate, or omit it altogether.
- Try another dried fruit – raisins, dried cherries, or blueberries work great in place of the cranberries.
- Add nuts – fold 1/2 cup toasted chopped walnuts, peanuts, or pecans into the dough.
- Top cookies with a glaze – try a powdered sugar or peanut butter glaze.
Storing and Freezing Cookies
Allow cookies to cool completely, then store in an airtight container at room temperature up to 4 days. They’re great at room temperature, but also incredible reheated in the microwave 5-10 seconds on high to melt the chocolate.
To freeze cookies, allow to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature and store up to 4 days.
I mean, what can I say other than this is complete and utter breakfast perfection?? These cookies are so soft they just melt in your mouth and every bite is jam-packed with incredible texture from the granola, dried fruit, and chocolate.
My favorite part about these breakfast cookies is how freaking HUGE they are! One of these cookies fills you up perfectly, but I def wouldn’t rule out a second one either.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
We love cookies for breakfast around here! Try these other favorites.
Granola Peanut Butter Breakfast Cookies
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Ingredients
- 1 medium ripe banana, mashed
- 3/4 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 1/4 cup plain Greek yogurt
- 1 large egg
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1-1/2 cups peanut butter granola (or your choice of granola flavor)
- 1/2 cup dried cranberries
- 1/2 cup semisweet mini chocolate chips
Instructions
- Preheat oven to 350F. Line 2 large sheet pans with parchment paper and set aside.
- In a large bowl, beat mashed banana, brown sugar, peanut butter, yogurt, egg, coconut oil and vanilla until smooth.
- In a separate large bowl, combine flour, baking soda, baking powder, and salt. Fold flour mixture, granola, cranberries, and chocolate chips into liquid until dough is just combined (dough will be slightly sticky).
- Scoop dough into 2-inch balls, drop 2 inches apart on prepared sheet pans and flatten slightly. Bake cookies at 350F 10-12 minutes until edges of cookies are golden brown (center will still be slightly soft in the center).
- Allow cookies to cool on pans 20 minutes then transfer to a wire cooling rack. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 2/5/26.
Amber @ Dessert Now, Dinner Later! says
I have seriously been craving cookies, and these look OMGosh good!
Sarah says
I wish I could send you a couple dozen of these, Amber!! 🙂
Jess @ Flying on Jess Fuel says
Cookies for breakfast!! Heck, yes!! These sound like they would be perfect for sending to work with the hubs! 🙂
Sarah says
They make a great breakfast, but I speak from experience that these cookies make a killer snack too! 😀
Carmen says
Sarah, can you give me the nutritional count, such as calories, fat, etc.
Thanks
Sarah says
You can find out the nutritional info here, Carmen!
Laurie Barr says
How many cookies per serving? And how many cookies should the recipe yield?
Laurie Barr says
How many cookies does the recipe make?
Sarah says
1 to 1-1/2 dozen. 🙂