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Peanut Butter Granola Breakfast Cookies

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!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 15 cookies

Ingredients

  • 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

Instructions

  • 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.

Notes

Store cookies in an airtight container at room temperature up to 6 days. (cookies may also be frozen up to 1 month)