Granola Breakfast Cookies
Start your morning with a wholesome and delicious twist by baking these Granola Breakfast Cookies! Packed with nutritious rolled oats, whole wheat flour, and the natural sweetness of honey or maple syrup, these soft, chewy cookies are an ideal grab-and-go breakfast or satisfying snack. Loaded with crunchy chopped nuts, chewy dried fruit, and optional dark chocolate chips, they strike the perfect balance of indulgence and healthy eating. Made with unsweetened applesauce and peanut or almond butter, these cookies are naturally sweetened and dairy-free. Quick and easy to make, they come together in just 27 minutes and are perfect for meal prep. Whether paired with your morning coffee or tucked into a lunchbox, these versatile granola cookies are sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups rolled oats
- 0.5 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cups unsweetened applesauce
- 0.5 cups honey or maple syrup
- 0.25 cups peanut butter or almond butter
- 1 teaspoon vanilla extract
- 0.5 cups chopped nuts (e.g., almonds, walnuts)
- 0.5 cups dried fruit (e.g., cranberries, raisins)
- 0.25 cups dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the rolled oats, whole wheat flour, ground cinnamon, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
In a separate medium bowl, whisk together the unsweetened applesauce, honey or maple syrup, peanut butter or almond butter, and vanilla extract until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and mix until a thick dough forms.
Gently fold in the chopped nuts, dried fruit, and dark chocolate chips (if using). Ensure the mix-ins are evenly distributed throughout the dough.
Using a spoon or cookie scoop, drop 2-tablespoon portions of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon, as these cookies won't spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies feel set.
Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely.
Once cooled, store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1324 mg | 58% | |
| Total Carbohydrate | 383.8 g | 140% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 190.1 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2610 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
