Granola Peanut Butter Breakfast Cookies

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!

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Granola Peanut Butter Breakfast Cookies

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!

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 284kcal

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

Storing Instructions

Store cookies in an airtight container at room temperature up to 4 days. Cookies may also be frozen up to 2 months.

Nutrition