Best 5 Bacon Granola Breakfast Cookies Recipes
Indulge in a delectable breakfast treat with our mouthwatering Bacon Granola Breakfast Cookies, a culinary symphony that harmonizes the sweet, salty, and crunchy textures in perfect balance. These cookies are brimming with wholesome ingredients like rolled oats, chopped nuts, dried fruits, and of course, crispy bacon bits, all bound together by a symphony of honey, maple syrup, and creamy peanut butter. Savor the delightful crunch of the granola and the smoky, savory notes of bacon in every bite.
Our recipe collection offers three irresistible variations of this breakfast delight: the classic Bacon Granola Breakfast Cookies, a gluten-free version for those with dietary restrictions, and a vegan adaptation that caters to plant-based preferences. Each recipe is meticulously crafted with detailed instructions, ensuring a perfect baking experience every time. Whether you're a seasoned baker or a novice in the kitchen, our recipes will guide you effortlessly through the process of creating these delectable treats.
So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will tantalize your taste buds and leave you craving more. Let's dive into the world of Bacon Granola Breakfast Cookies and discover the perfect harmony of flavors in every bite.
GRANOLA COOKIES
These chewy Granola Cookies with peanut butter are the perfect healthy cookie recipe. Add any combo of cranberries, chocolate chips, and nuts.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 23m
Number Of Ingredients 13
Steps:
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, place the butter, peanut butter, and brown sugar. Beat on medium-high speed for 2 minutes, until lightened in color and smoothly combined.
- Scrape down the bowl. Add the egg, milk, and vanilla and beat to combine. Stop the mixer to scrape down the bowl again as needed.
- Sprinkle the cinnamon and salt over the top.
- Sprinkle on the flour. Mix on low speed, just until the dough comes together and all bits of dry flour disappear.
- By hand or with the mixer on low, gently stir in the granola, chocolate chips, cranberries, and nuts.
- Portion the batter by generous ¼-cup-sized mounds onto the baking sheet, placing each cookie about 2 inches apart. With your fingers, gently flatten each cookie a little bit (they will not spread much during baking).
- Bake the granola cookies for 10 to 13 minutes, until lightly browned and dry to the touch at the edges and still slightly soft and the centers. The cookies will look a little underdone in the middle, but do not over bake or they will be dry. Let the cookies cool on the baking sheet for 3 minutes, then gently transfer to a wire rack to finish cooling completely. (I slide the parchment paper straight onto the rack).
Nutrition Facts : ServingSize 1 (of 10), Calories 312 kcal, Carbohydrate 35 g, Protein 7 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 29 mg, Fiber 3 g, Sugar 20 g
BACON BREAKFAST COOKIES
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Stir in bacon, cornflakes and raisins. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator.
Nutrition Facts : Calories 225 calories, Fat 11g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 228mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
GRANOLA BREAKFAST COOKIES
A soft and chewy cookie with plump raisins and the goodness of granola in every bite. Good for snack time or a late breakfast. Store in an airtight container to keep fresh for a longer period of time.
Provided by Cheerios
Categories 100+ Breakfast and Brunch Recipes
Time 30m
Yield 22
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix together flour, baking powder, and baking soda in a bowl; set aside.
- Combine sugar and butter in a large bowl; beat with an electric mixer until mixture has the consistency of a smooth paste. Add eggs and beat until smooth and creamy. Add granola, raisins, and walnuts and beat with the mixer until smooth with a slightly grainy texture. Stir in flour mixture until a dough forms. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheet.
- Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 176 calories, Carbohydrate 25 g, Cholesterol 26 mg, Fat 7.8 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 99.6 mg, Sugar 14.8 g
MAKE-AHEAD BREAKFAST GRANOLA COOKIES
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 12 to 15 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Mix the peanut butter, brown sugar, vanilla, cinnamon and eggs in a large bowl with a handheld mixer until smooth. Add the oats, cranberries and pepitas and mix until just combined. Use a 1/4-cup dry measuring cup or 1/4-cup ice cream scoop to scoop the dough onto the baking sheets, leaving at least 1 inch between scoops, making about 9 per tray. Flatten the scoops slightly with the back of a spoon. Bake until the cookies are starting to brown, 10 to 12 minutes.
- Let them sit on the baking sheets for a couple of minutes to let them set up a little bit. Serve warm, or let cool completely, then store in an airtight container for up to a week. Also great for freezing and eating straight out of the freezer! Serve with Greek yogurt for slathering or dipping, if using.
SAVORY BREAKFAST COOKIES
I admit to being a granola bar failure. A lot of the homemade granola bar recipes I've tried are either rock hard or gummy uncooked-tasting disasters. This recipe is for a savory breakfast cookie that is really light and crispy. This is a variation of a recipe that was published by Quaker Oats. I've made several adjustments, but the basic recipe idea is theirs. The bacon and cheese can make this quite salty, so I usually only add a pinch of salt. The recipe appears to be quite forgiving, however, and I've made different variations on the same theme. I don't change the sugar amount because I've found that it really needs the sugar for purposes of improving the texture. NOTE: In lieu of the flours, you may substitute 3/4 c. white flour and 1/4 cup wheat germ, just make sure you get a cup of some sort of flour mixture. The prep time doesn't include time in the refrigerator.
Provided by Akikobay
Categories Breakfast
Time 30m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cream together butter (don't substitute) and sugar.
- Add egg and vanilla, being careful not to overbeat.
- Combine flours, soda, and salt.
- Add combined dry ingredients to the butter mixture.
- Stir in oats.
- Carefully stir in shredded cheese and bacon crumbles.
- The dough will be stiffer than"normal" cookies, but not dry.
- Form by Tablespoonfuls into dough globs, lay them carefully in a container, separating layers with wax or parchment paper as needed.
- Refrigerate until ready to bake.
- These are best when allowed to sit overnight in the refrigerator and baked fresh in the morning.
- (Or they can be baked immediately.) When ready to bake, space 2 inches apart on a greased cookie sheet and bake for 15 to 17 minutes.
- Allow to cool on the cookie sheet for 2 minutes and remove to a rack to finish cooling.
Nutrition Facts : Calories 132.1, Fat 7.8, SaturatedFat 4.4, Cholesterol 25.7, Sodium 211.5, Carbohydrate 13.2, Fiber 0.8, Sugar 5.7, Protein 2.7
Tips:
- Use thick-cut bacon for a chewier texture.
- If you don't have brown sugar, you can substitute granulated sugar or maple syrup.
- Be sure to press the dough firmly into the muffin tins. This will help the cookies hold their shape.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before storing them. They will keep in an airtight container at room temperature for up to 3 days.
Conclusion:
These bacon granola breakfast cookies are a delicious and easy way to start your day. They're packed with flavor and nutrients, and they're sure to keep you feeling full and satisfied until lunchtime. So next time you're looking for a quick and healthy breakfast, give these cookies a try!
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