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Granola Cookies
Granola Cookies
Photo: Liz Andrew/Styling: Erin McDowell

Breaking news: We figured out how to eat cookies for breakfast (and not feel bad about it). Since granola is already a morning-friendly food, we took the glorified yogurt topping and transformed it into something a bit more substantial and--let's face it--exciting.

RELATED: Chocolate Granola

24 cookies

½ cup neutral oil (like olive, coconut or peanut)

1 teaspoon pure vanilla extract

¾ cup brown sugar

¼ cup honey

1 egg

1 egg white

1 cup all-purpose flour

1 teaspoon cinnamon

½ teaspoon salt

¾ teaspoon baking soda

1 cup old-fashioned oats

1 cup shredded coconut

¾ cup sliced almonds

¼ cup flaxseeds

¼ cup sesame seeds

1½ cups fresh berries (like blueberries, blackberries, raspberries or a mixture)

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. In a large bowl, whisk the oil with the vanilla extract, brown sugar and honey to combine. Add the egg and egg white, and mix to combine.

3. In a medium bowl, whisk the flour with the cinnamon, salt and baking soda to combine. Add to the large bowl and mix just until combined.

4. Stir in the oats, coconut, almonds, flaxseeds, sesame seeds and berries, mixing just until evenly distributed.

5. Scoop the cookie dough into rounds (about 2 tablespoons each) on the prepared baking sheet. Bake until evenly golden, 9 to 11 minutes.

6. The cookies will keep, stored, in an airtight container, for up to 6 days).

129 calories

6g fat

18g carbs

3g protein

9g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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