So you can actually rise and shine . . .
One of the glorious perks of being an adult is that you can eat cookies for breakfast whenever you like. Need more validation? Enter these granola breakfast cookies. Loaded with oatmeal, coconut, and a plethora of nuts and dried fruit, these cookies offer all the wholesome sweetness of your favorite granola wrapped up in one portable palm-sized bite.
While you’d never be able to tell, these cookies are actually vegan. Applesauce and coconut oil step in to replace the richness and moisture typically provided by butter and eggs, while a hefty dose of oatmeal brings both body and texture. The result is a soft, tender cookie with a slight chew: almost reminiscent of a soft granola bar- but ten times better.
The mix-ins are inspired by my friend Franki’s kick-butt granola recipe. She includes flaked coconut, walnuts, pecans, raisins, as well as apricots in her’s; I’ve slightly altered her combo by swapping pistachios for the walnuts. In that same spirit, feel free to swap in other nuts, seeds, and dried fruit to suit your preferences. Just be sure to pre-toast any nuts before mixing them into the dough: the transformative flavor of a well-toasted nut is not to be missed, and once they’re enveloped in the dough, they won’t get any toastier.
Baking cookies properly can be deceptively tricky, especially since different cookies need to be cooked more or less to achieve their optimal texture and flavor once cooled. For best results, these breakfast cookies should be baked until they’re golden on the bottom, set around the edges, and matte on top. They’ll still feel soft in the center, but they’ll continue to set up as they cool.
Enjoy!
Granola Breakfast Cookies
(Makes 18-20)
¼ cup raisins
½ c. (100 g.) light brown sugar
1/3 c. unsweetened applesauce
¼ c. coconut oil, melted
1 tsp. vanilla extract
½ tsp. cinnamon
½ tsp. kosher salt
½ tsp. baking powder
¼ tsp. baking soda
1 cup (80 g.) rolled oats
¾ cup (90 g.) all-purpose flour
¼ cup chopped dried apricots
¼ cup pecans, toasted
¼ cup pistachios, toasted
¼ cup unsweetened coconut flakes, toasted
Equipment: two baking sheets, parchment paper
Method
Preheat oven to 350°, racks in the upper and lower thirds. Line two baking sheets with parchment paper.
Add raisins to a small pot and add water to cover. Set on stove and bring to a boil over medium-high heat. Turn off heat, cover, and let sit 10 minutes. Drain.
Meanwhile, in a large bowl, whisk together brown sugar, applesauce, coconut oil, vanilla, cinnamon, and salt. Whisk in baking powder and baking soda, then fold in oats, all-purpose flour, apricots, pecans, pistachios, coconut flakes, and rehydrated raisins.
Divide dough into balls about the size of a ping pong ball (about 2 tablespoons) and arrange on prepared sheets, spacing about an inch apart.
Bake for 9-11 minutes, rotating trays from top to bottom and back to front after 5 minutes, until cookies are golden-brown on the bottom and set around the edges. Let cool on trays for 5 minutes before removing to a wire rack to cool completely. Cookies will be soft when warm but will firm up after cooling.
Originally posted April 21, 2024.
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