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Autumn Granola Breakfast Cookies – A Perfectly Wholesome and Easy Treat for All

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When the air turns crisp and the scent of cinnamon and nutmeg fills the kitchen, there’s no better time to whip up a batch of homemade Autumn Granola Breakfast Cookies. These cookies are the perfect blend of warmth, crunch, and chewiness, combining rolled oats, granola, almond flour, pumpkin puree, chia seeds, and chocolate chips into a delicious and nutritious snack. Whether you enjoy them with your morning coffee, as a post-workout refuel, or as a guilt-free dessert, these cookies are a fantastic way to celebrate the flavors of fall. Best of all, they are incredibly easy to make, making them an excellent recipe for beginner bakers.

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Autumn Granola Breakfast Cookies – A Perfectly Wholesome and Easy Treat for All

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Start your day the deliciously wholesome way with Autumn Granola Breakfast Cookies! 🍪✨ Packed with oats, warm spices, and crunchy granola, these cookies are the perfect balance of sweet and savory. 🌰🍯 They’re not just for breakfast—enjoy them as a midday snack or a guilt-free dessert! 😋 Loaded with fiber, healthy fats, and fall-inspired flavors, these cookies are as nutritious as they are tasty! 🍂 Who’s ready to get cozy with these perfect autumn treats? 🍁 #AutumnCookies #HealthyTreats #GranolaGoodness #BreakfastDelights #FallFlavors #WholesomeEats #EasyBaking #QuickBreakfast #NutritiousSnacks #OatmealCookies 🍪

  • Total Time: 25 minutes
  • Yield: 24 cookies

Ingredients

  • Rolled Oats (1.5 cups) – The base of these cookies, oats provide fiber and a chewy texture. You can use quick oats, but the texture will be softer.
  • Granola (1.5 cups) – Adds crunch and flavor. The recipe suggests apple streusel granola, but any variety works. You can also use homemade granola.
  • Almond Flour (1 cup) – Gives the cookies a nutty flavor and soft texture. If you don’t have almond flour, substitute with all-purpose flour or oat flour.
  • Shredded Coconut (¼ cup, unsweetened) – Adds a mild sweetness and chewiness. Feel free to omit or replace it with more oats if you’re not a coconut fan.
  • Flax Seeds (2 tbsp) – A great source of omega-3s and fiber. Ground flaxseeds can be used instead.
  • Chia Seeds (2 tbsp) – Helps bind the ingredients while adding extra nutrients.
  • Dried Cranberries (¼ cup) – Provides natural sweetness and tartness. You can swap for raisins, chopped dates, or dried blueberries.
  • Pepitas (½ cup, pumpkin seeds) – Adds crunch and protein. You can replace them with chopped pecans, sunflower seeds, or walnuts.
  • Pumpkin Pie Spice (1.5 tsp) – A mix of cinnamon, nutmeg, ginger, and cloves that brings warm autumn flavors. You can make your own blend if needed.
  • Salt (1 tsp) – Balances the sweetness and enhances flavors.
  • Chocolate Chips (½ cup, semi-sweet) – Adds sweetness and richness. You can use dark chocolate, white chocolate, or omit them for a healthier version.

Instructions

  • Preheat the oven – Set your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
  • Mix the dry ingredients – In a large mixing bowl, combine the rolled oats, granola, almond flour, shredded coconut, flax seeds, chia seeds, dried cranberries, pepitas, pumpkin pie spice, salt, and chocolate chips. Stir everything together until well mixed.
  • Prepare the wet ingredients – In a separate bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, whisked egg, and vanilla extract until smooth and well combined.
  • Combine wet and dry ingredients – Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, fold everything together until all the ingredients are evenly incorporated. The dough will be slightly sticky.
  • Shape the cookies – Take about 2 tablespoons of dough per cookie and roll into balls. Place them onto the prepared baking sheet, spacing them about an inch apart. Use the palm of your hand to gently flatten each cookie to about ½-inch thickness.
  • Bake – Transfer the baking sheet to the preheated oven and bake for 14-16 minutes, or until the edges are lightly golden.
  • Cool the cookies – Remove the baking sheet from the oven and let the cookies cool for 1-2 minutes before transferring them to a wire rack to cool completely.

Notes

  • How to Tell When They’re Done – The cookies should be slightly golden on the edges but still soft in the center. They will firm up as they cool.
  • Avoid Overmixing – Stir just until combined to prevent the cookies from becoming too dense.
  • Storage Tips – Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months and thaw as needed.
  • Making Ahead – You can prepare the dough in advance and refrigerate it for up to 24 hours before baking.
  • Author: Paula Susan
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Why This Recipe is Perfect for Beginners

If you’re new to baking, this recipe is a great place to start. It doesn’t require any fancy equipment or complicated techniques—just a mixing bowl, a baking sheet, and a handful of wholesome ingredients. Unlike traditional cookies, these breakfast cookies are forgiving when it comes to measurements and substitutions, so you can experiment without the fear of failure. Plus, they’re packed with fiber, protein, and healthy fats, making them a nourishing way to start the day.

The Benefits of Autumn Granola Breakfast Cookies

  • Easy to Make – This recipe involves simple mixing and baking, making it perfect for beginners.
  • Nutrient-Rich – Packed with oats, granola, pumpkin puree, chia seeds, and flaxseeds, these cookies offer a good balance of protein, fiber, and healthy fats.
  • Naturally Sweetened – Maple syrup and dried cranberries add a touch of natural sweetness, keeping these cookies refined sugar-free.
  • Customizable – You can easily swap out ingredients to suit your dietary preferences or whatever you have in your pantry.
  • Kid-Friendly – These cookies are soft, chewy, and full of delicious chocolate chips, making them a favorite among kids.

Ingredients and Substitutions

Before we dive into the baking process, let’s go over the ingredients and some possible alternatives to suit different dietary needs and preferences.

Dry Ingredients:

  • Rolled Oats (1.5 cups) – The base of these cookies, oats provide fiber and a chewy texture. You can use quick oats, but the texture will be softer.
  • Granola (1.5 cups) – Adds crunch and flavor. The recipe suggests apple streusel granola, but any variety works. You can also use homemade granola.
  • Almond Flour (1 cup) – Gives the cookies a nutty flavor and soft texture. If you don’t have almond flour, substitute with all-purpose flour or oat flour.
  • Shredded Coconut (¼ cup, unsweetened) – Adds a mild sweetness and chewiness. Feel free to omit or replace it with more oats if you’re not a coconut fan.
  • Flax Seeds (2 tbsp) – A great source of omega-3s and fiber. Ground flaxseeds can be used instead.
  • Chia Seeds (2 tbsp) – Helps bind the ingredients while adding extra nutrients.
  • Dried Cranberries (¼ cup) – Provides natural sweetness and tartness. You can swap for raisins, chopped dates, or dried blueberries.
  • Pepitas (½ cup, pumpkin seeds) – Adds crunch and protein. You can replace them with chopped pecans, sunflower seeds, or walnuts.
  • Pumpkin Pie Spice (1.5 tsp) – A mix of cinnamon, nutmeg, ginger, and cloves that brings warm autumn flavors. You can make your own blend if needed.
  • Salt (1 tsp) – Balances the sweetness and enhances flavors.
  • Chocolate Chips (½ cup, semi-sweet) – Adds sweetness and richness. You can use dark chocolate, white chocolate, or omit them for a healthier version.

Wet Ingredients:

  • Pumpkin Puree (1 cup) – Provides moisture, natural sweetness, and a mild earthy flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling.
  • Maple Syrup (⅓ cup) – A natural sweetener that enhances the autumn flavors. Honey or agave syrup can be used instead.
  • Coconut Oil (¼ cup, melted) – Adds moisture and a slight coconut flavor. You can substitute with melted butter or another neutral oil.
  • Egg (1 large, whisked) – Helps bind the ingredients together. For a vegan option, replace with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and left to thicken for 5 minutes).
  • Vanilla Extract (1 tsp) – Adds depth and enhances the overall sweetness.

Step-by-Step Instructions

Follow these simple steps to make the perfect batch of Autumn Granola Breakfast Cookies.

  1. Preheat the oven – Set your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
  2. Mix the dry ingredients – In a large mixing bowl, combine the rolled oats, granola, almond flour, shredded coconut, flax seeds, chia seeds, dried cranberries, pepitas, pumpkin pie spice, salt, and chocolate chips. Stir everything together until well mixed.
  3. Prepare the wet ingredients – In a separate bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, whisked egg, and vanilla extract until smooth and well combined.
  4. Combine wet and dry ingredients – Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, fold everything together until all the ingredients are evenly incorporated. The dough will be slightly sticky.
  5. Shape the cookies – Take about 2 tablespoons of dough per cookie and roll into balls. Place them onto the prepared baking sheet, spacing them about an inch apart. Use the palm of your hand to gently flatten each cookie to about ½-inch thickness.
  6. Bake – Transfer the baking sheet to the preheated oven and bake for 14-16 minutes, or until the edges are lightly golden.
  7. Cool the cookies – Remove the baking sheet from the oven and let the cookies cool for 1-2 minutes before transferring them to a wire rack to cool completely.

Beginner Tips and Notes

  • How to Tell When They’re Done – The cookies should be slightly golden on the edges but still soft in the center. They will firm up as they cool.
  • Avoid Overmixing – Stir just until combined to prevent the cookies from becoming too dense.
  • Storage Tips – Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months and thaw as needed.
  • Making Ahead – You can prepare the dough in advance and refrigerate it for up to 24 hours before baking.

Serving Suggestions

These cookies are incredibly versatile and can be enjoyed in different ways:

  • Breakfast on the Go – Pair with a cup of coffee or tea for a quick and nutritious morning meal.
  • Healthy Snack – Enjoy one as a midday energy booster.
  • Dessert Option – Serve warm with a drizzle of nut butter or yogurt for an indulgent but healthy treat.
  • Gift Idea – Pack them in a cute box or bag for a homemade gift during the holiday season.

Final Thoughts

Baking these Autumn Granola Breakfast Cookies is not just about making a tasty treat—it’s about embracing the cozy flavors of fall while nourishing your body with wholesome ingredients. Whether you’re a beginner in the kitchen or a seasoned baker, this recipe is simple, satisfying, and endlessly customizable. Give it a try and let the aroma of warm spices and toasted oats fill your kitchen. If you make these cookies, be sure to share your experience in the comments. Happy baking!

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