Recipe courtesy of Katie Lee Biegel
Make-Ahead Breakfast Granola Cookies
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- Level: Easy
- Total: 35 min (includes cooling time)
- Active: 15 min
- Yield: 12 to 15 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13.5 servings
- Calories
- 369
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 24 g
- Protein
- 12 g
- Cholesterol
- 28 mg
- Sodium
- 22 mg
- Level: Easy
- Total: 35 min (includes cooling time)
- Active: 15 min
- Yield: 12 to 15 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13.5 servings
- Calories
- 369
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 24 g
- Protein
- 12 g
- Cholesterol
- 28 mg
- Sodium
- 22 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Mix the peanut butter, brown sugar, vanilla, cinnamon and eggs in a large bowl with a handheld mixer until smooth. Add the oats, cranberries and pepitas and mix until just combined. Use a 1/4-cup dry measuring cup or 1/4-cup ice cream scoop to scoop the dough onto the baking sheets, leaving at least 1 inch between scoops, making about 9 per tray. Flatten the scoops slightly with the back of a spoon. Bake until the cookies are starting to brown, 10 to 12 minutes.
- Let them sit on the baking sheets for a couple of minutes to let them set up a little bit. Serve warm, or let cool completely, then store in an airtight container for up to a week. Also great for freezing and eating straight out of the freezer! Serve with Greek yogurt for slathering or dipping, if using.
