Breakfast Cookies? Yes!
Cookies can absolutely be a treat—but they can also fuel your busy day. These yummy granola cookies are packed with real ingredients that bring both flavor and staying power. Enjoy them for a breakfast boost or add energy to your afternoon adventure.
Classic Almond Granola is the magic ingredient here! Bursting with a warm, nutty crunch, RTK granola adds flavor, texture, and quality ingredients that make these cookies truly special.
Carrot Cranberry Granola Breakfast Cookies
Cookie Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1 egg
- 1/2 tsp Madagascar vanilla
- 3/4 cup flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 2 cups Classic Almond RTK granola (well crunched!)
- 1 cup dried cranberries or raisins
- 1 cup grated carrot
Orange Icing Ingredients
- 4 TBSP butter, room temp
- 4 oz. cream cheese, room temp
- 1 1/2 cups powdered sugar
- 1 tsp Madagascar vanilla
- 1 tsp orange juice
- Grated orange rind from 1 orange
- 1/8 tsp salt
Instructions
Make the Cookies
- Preheat & Prep: Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream: In a standing mixer, cream butter & sugar until light and airy (1-2 minutes).
- Emulsify: Add the egg & vanilla; mix 1-2 more minutes.
- Dry Ingredients: Whisk flour, baking soda, and salt in a separate bowl. Add to wet ingredients and mix until just combined.
- Fold: By hand, stir in granola, cranberries, and carrots.
- Scoop: Place balls of dough onto the cookie sheet, spaced an inch apart.
- Bake: Bake for 10-12 minutes. Cool fully on a rack before icing.
Make the Icing
- Blend: Mix butter & cream cheese until fluffy.
- Sweeten: Add powdered sugar 1/3 at a time until mixed.
- Flavor: Add vanilla, salt, orange juice, and rind. Refrigerate to firm up before icing.
🌾 Gluten-Free Option: Sub 1:1 gluten-free flour for regular flour and use Rainbow Trout Kitchen's Triple Seed Berry granola for a delicious gluten-free treat!
Yields: Approx 20 cookies.
