Classic smoothie ingredients make up these scrumptious Breakfast Cookies. Complete with blueberries, raspberries, granola and almond butter. Yum!
There’s a different story to every recipe I post. Some are family favorites waiting for future generations to be enjoyed, others are inventions I literally dreamed up over night, and a few happen to be complete accidents. Thus is the case with today’s cookie recipe. What should have been a quick and simple breakfast turned into experimenting and eventually resulted in me stuffing my face with cookies first thing in the morning. Happy accidents like this one is what I consider winning.
But it is no accident that you find my very favorite foods that I reach for on a regular basis in these cookies. Blueberries and raspberries have and probably always will be my go-to berries of all time. There’s yogurt in place of eggs & butter. I even substituted some of the flour with extra crunchy granola. And to my surprise, it totally worked. I couldn’t get the cookies into my belly fast enough.
If you’re anything like me, you’d be just as excited to learn that you don’t even need to turn on your stand mixer to whip them up. One bowl, a wooden spoon and a couple of ingredients. Stir it all together and get the cookies into the oven ASAP.
I could easily make them every single morning and never grow tired of them. I love that there’s enough time to bake them whether you’re feeling adventurous over the weekend or need something quick on busy weekdays. I know that baking fresh cookies might not seem like something one would choose to prepare in a hurry, but I thought it through. One batch will feed an entire family. By baking these cookies, you’d be taking care of everyone all at once. Plus, the baking time will give you a chance to get one or two items checked off of your to-do list.
And I can’t think of anyone who wouldn’t love a cookie for breakfast.
Also, you could prep them ahead of time, keep them in the freezer and take a couple with you on your way out the door. It doesn’t get much better.
I may have forgotten to mention that there are also a few mini chocolate chips hiding in there. I told you all of my favorites are involved. Adding chocolate chips is completely optional, of course… unless your name is Kathi, ha.
Also, be prepared for the wonderful aroma that will be filling your home. It basically smells like there’s an incredible blueberry pie baking away in your oven. You won’t be disappointed to find cookies instead though ;).
Very Berry Smoothie Breakfast Cookies all day every day.
Wishing you all a very happy weekend!
- 1 cup vanilla greek yogurt
- 1 cup confectioner's sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 cup almond butter
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1 1/4 cups granola
- 1/3 cup fresh blueberries
- 1/3 cup fresh raspberries
- 1/4 cup mini chocolate chips
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- 1. In a medium bowl using a wooden spoon, stir together yogurt and sugar until combined. Add vanilla and almond butter and stir until incorporated.
- 2. Add salt, baking powder, and baking soda and give it a good stir. Finally, mix in flour and granola and stir until fully combined. Fold in blueberries, raspberries, and mini chocolate chips, if using.
- 3. Using a large cookie scoop, drop cookie dough onto the prepared baking sheet and bake for 16-18 minutes or until edges are slightly brown. Transfer to wire racks to cool completely and enjoy.