Have some granola (or cereal) you want to repurpose? Try these chewy/crunchy breakfast cookies!

Because one woman’s breakfast is another woman’s dessert?

These are super fun and the crunch is awesome. We’re finally starting to share more food between households post-pandemics and these cookies are neighbor-approved.

All you got to do is to decide: Are they breakfast or are they dessert? I vote both!

Somebody stop me before I continue to generate cheesy food blogger speak like a well trained LLM.

Let me know if you give them a try!

Print Recipe

5 from 1 vote

Small-batch Granola Cookies

Prep Time10

Cook Time15

Course: Breakfast, Dessert, Snack

Keyword: breakfast, breakfast cookies, cookies, gluten-free, granola, plant-based, vegan

Servings: cookies

Calories: 120kcal

Ingredients

3 tbsp mashed banana or applesauce (45 g) this is your egg replacer, sub a flax egg
1/4 cup any nut/seed butter (64 g) I used tahini
1/4 cup brown sugar, packed (48 g)
1 cup granola or cereal (120 g)
1 tsp baking powder
pinch of salt
1-2 tbsp (optional) chocolate chips to decorate

Instructions

Preheat oven to 350F and line a cookie sheet with parchment.
Pick out any dried fruit or pieces of chocolate (if any) from your granola and set aside.
Add 1/2 cup of your granola to a food processor and process until meal like.
In a large bowl mix together nut/seed butter, sugar, baking powder, salt.
Add "granola meal", the remaining granola and any dried fruit saved, combine to form the cookie dough. If too dry add a drop of water, if too wet add a pinch of flour.
Make balls of dough (flatten gently with a fork if you prefer). Bake until edges are brown, 12-15 minutes, depending on the size of your cookies.
let cookies cool and enjoy!

Notes

To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes. Add the baking soda, stir and use like an egg.
You can also use a regular egg for the recipe, just beat it in with the wet ingredients.