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


  • 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


  1. Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, combine flour, baking soda, baking powder, salt, and granola. Set aside.
  3. In a separate large with an electric mixer, beat banana, sugar, peanut butter, yogurt, egg, and vanilla until smooth.
  4. Mix flour mixture into liquid mixture on low speed until dough is combined. Mix in cranberries and chocolate chips. (dough will be slightly sticky)
  5. 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 Notes

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