One of our favorite parts of baking large batches of granola is the endless amount of magic granola dust we’re left with—those delicious bits and pieces that are too crumbled to make it into the bags we sell. While we routinely sprinkle this magic dust over our morning yogurt or smoothies, we also experiment with it in our cooking. These breakfast cookies are one of our favorite results.

While granola breakfast cookies would satisfy any late-night sweet tooth, they are full of ingredients you’d feel equally good about eating first thing. Bananas! Granola! Eggs! They are at once cakey and cookie-like, kind of a banana bread-biscuit hybrid. If you don’t have any of our magic granola dust at home, just use our Classic Salty Sweet Olive Oil Granola.

Disclaimer: Yes, these are better for you than your average cookie, but they aren’t low calorie, so savor responsibly. They’d make a great treat in kids’ lunch boxes too, kind of akin to a granola bar.

Granola Breakfast Cookies

Ingredients

• 1/4 cup maple syrup
• 1/4 cup butter (1/2 stick)
• 1/2 tsp vanilla extract
• 1 banana, smashed
• 1.5 cups Classic Salty Sweet Olive Oil Granola or granola dust (save up your end of bag crumbles!)
• 1 egg
• 1/2 cup + 2 tbsps whole grain flour or white flour
• 1/2 tsp baking powder
• large pinch salt
• 1/2 tsp cinnamon
• 1/2 cup semi-sweet chocolate chips

Method

Melt the maple syrup and butter in a sauce pan. Off the heat, add in the smashed banana, vanilla extract, and, when cool enough that the egg won’t scramble on you, the egg.

In a larger bowl, combine the rest of the ingredients. Add in the wet ingredients and stir until just combined. Set aside for the dough to rest in the fridge while the oven preheats to 350.

When the oven is hot, divide the dough into either 6 very large cookies mounds or 12 smaller cookies mounds and place equally dispersed on a cookie sheet.

Bake for 15 minutes +/- 3 minutes depending on the size of your cookies. Wait to cool if you can. We can’t.