Cookies for breakfast? Yep – with these Breakfast Cookies with Peanut Butter, Banana and Chocolate Granola are a delicious way to wake up in the morning!
We tend to get into daytime food ruts in our house. Dinnertime isn’t a problem, since I love trying new recipes often for dinner, but breakfast and lunch are a different story.
Lunch is usually peanut butter sandwiches. Or soup. Or peanut butter sandwiches again.
Breakfast, we usually go with oatmeal (for Abbi), yogurt (for Camden), and cereal (for Easton). They always want pancakes, but this mama is usually so tired in the morning that pancakes only happen about once a week.
So really, it’s pretty boring. And with how much I love food, it really should never be boring.
So I’m always on the lookout for ways to make breakfast easier, while still keeping it somewhat healthful. Anything that is make ahead is always a big plus in my book.
Then I started seeing this new phenomenon floating around the internet:
Breakfast cookies.
What? Cookies for breakfast? I was really intrigued, because I kid you not, every morning when I ask Camden what he wants for breakfast, he answers – cake!! So I could not wait until I could tell him that he could have a cookie for breakfast. I knew he was going to be blown away.
I knew I wanted to make some breakfast cookies. But I wasn’t sure what flavor profile I wanted to go with. Until I tried the new granola flavors from Cascadian Farm. I knew right then that the granola was destined for breakfast cookies.
I have always loved Cascadian Farm, but I really fell in love with the company when I visited their home farm last fall. But it was after that trip that I became addicted to their granola. They sent me home with a bag of their Dark Chocolate Coconut Protein Granola, and I could not get enough of it. Ever since, we have always had a box or bag of Cascadian Farm granola on hand.
And now my new obsession is their new Chocolate Lover’s Granola. Organic whole grain oats, crisp rice, and dark chocolate chunks. Yes, you read that correctly. Chunks of Fair Trade dark chocolate in your granola. Dreams coming true right here.
I also tried their new Peanut Butter Bliss granola as well. And really, it’s hard to choose a favorite between the two. So when I went to the kitchen to make my breakfast cookies, I decided to combine the flavor profiles from both of the granolas. Plus, I had a few overripe bananas on the counter, so I thought that would be a delicious addition that would save me from having to add any oil or butter.
These aren’t your typical cookies – so don’t look for crispy edges and chewy centers. These are moist and soft and super hearty. I decided to go big or go home, and these are big cookies. I used about 3 tablespoons of dough for each cookie. The dough doesn’t spread when they bake, so you’ll want to make sure you press them down slightly before baking. When I was testing the recipe the first time, I hadn’t pressed the cookies down, but did when there were a few minutes of baking time left. This also worked perfectly, but it’s easier to do it at the beginning so you don’t forget. 🙂
These also make it easy to grab a cookie for breakfast on the go. One cookie is the perfect portion size, and they make busy mornings a little easier.
Oh yeah – and surprising Camden with cookies for breakfast? It was pretty funny. I think the kids were all pretty confused at first, and then very excited. Now he asks for cookies every morning!!
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Breakfast Cookies with Peanut Butter, Banana and Chocolate Granola
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 12 cookies 1x
Description
Cookies for breakfast? Yep – with these Breakfast Cookies with Peanut Butter, Banana and Chocolate Granola are a delicious way to wake up in the morning!
Ingredients
- 1/2 cup natural creamy peanut butter
- 1/2 cup mashed overripe banana (about 1 medium banana)
- 1/2 cup packed light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups Cascadian Farm Chocolate Lover’s Granola
Instructions
- Preheat the oven to 375ºF. Line 2 baking sheets with parchment paper.
- In a bowl, or the bowl of a stand mixer, combine the peanut butter, banana and brown sugar and beat until light and fluffy, 2-3 minutes. Beat in the egg and vanilla extract, scraping down the sides of the bowl as necessary.
- In another bowl, combine the flour, baking soda and salt. Stir into the creamed mixture. Stir in the granola.
- Form balls of dough, about 3 tablespoons each. Place at least 2 inches apart on the prepared baking sheets. Use the bottom of a measuring cup to slightly flatten each ball of dough.
- Bake until the cookies are just set, about 10 minutes. (Do not over bake or the cookies will dry out.)
Nutrition
- Serving Size: 1 cookie
- Calories: 231
I am in a working relationship with Cascadian Farm, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.
Laura @ Laura's Culinary Adventures says
Great idea! This wouldn’t be the first time I had cookies for breakfast, but with these I wouldn’t need to feel guilty 🙂
Amy @Very Culinary says
Oh, how I love breakfast cookies. Totally making these with sunflower butter!
Nutmeg Nanny says
You took granola and turn them into cookies…that I can eat at breakfast? You’re my hero!!!!
Andrea @ Chocolate & Sea Salt says
LOVE cookies for breakfast. These look delicious!
Joanne says
I’ve heard of this breakfast cookie phenomenon, but haven’t jumped on the bandwagon yet. With chocolate and peanut butter in yours, I am very much IN.
charlene says
can you use any granola?
Deborah says
You should be able to.
Kristi Broderick says
I went to two stores to find the Chocolate Lover’s granola, but no luck. I did find the Dark Chocolate Coconut though, Would that be okay to use in this recipe?
Deborah says
I’m sure the Chocolate Coconut would work (I LOVE that flavor, by the way!). The Chocolate Lover’s is new, so it might not be as easy to find yet.
Kristi Broderick says
Thank you!
Kristi Broderick says
I substituted almond butter for peanut butter (because I was out of natural peanut butter) and used the Dark Chocolate Coconut Protein Granola. Delicious!!
Kayla says
Could applesuce be used instead of banana. And if it could, how much?
Deborah says
Hi Kayla, I’m not sure how applesauce would affect these since I haven’t tried it. If you wanted to try, I would probably try subbing it in equal to the banana, but I’m not sure how they would turn out.
Kathy says
I subbed unsweetened applesauce for the banana in equal measurements and they turned out DELICIOUS!! Do it! 🙂
Deborah says
Great idea – I need to try that!!
Gina says
Their protein granola is so good! I’ve had the chocolate one before, what a genius idea to make breakfast cookies out of it!
Roxanne says
I made these last night and they’re really tasty. My 17 yr old son had them with hot chocolate for breakfast this morning. 🙂
heather @french press says
my kids wold be SO excited to see cookies for breakfast! especially with chocolate
Alice @ Hip Foodie Mom says
oh my gawd, I love these cookies!!!
Samantha says
if you don’t have granola could you substitute rolled oats?
Deborah says
You probably could, but the end result would probably be different. The granola is sweet and adds flavor from the chocolate, so you’d miss on that extra sweetness.
Dee says
Would Peanut Butter & Co. Dark Chocolate Peanut Butter with Peanut Butter Bliss Granola work or is that too much peanut butter? Would something like nutella work instead of using peanut butter?
Deborah says
I haven’t tried either, so I couldn’t say for sure, but I’m guessing that they would both work!