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Breakfast Cookies made with creamy nut butter, mixed seeds, dried cherries, mini-chocolate chips, and oats are super easy to make. If you love oatmeal cookies, you’ll be devouring these before they have time to cool, trust me. Crunchy healthy seeds mixed with the sweetness of dried cherries and dark chocolate creates a perfect balance.
🌿 Ingredients You Need & Why
- All Purpose Flour
- Whole Oats
- Creamy Nut Butter
- peanut butter, cashew butter, sunflower butter, or almond butter
- Organic nut butters will need to be thoroughly stirred to mix in any separted oils.
- Unsalted Butter
- Large Eggs
- Granulated and Brown Sugar
- Cinnamon and Nutmeg Spices
- Dried Fruit
- dried cherries, raisins, apricots, or figs
- Mixture of Seeds
- sunflower seeds, pumpkin seeds, chia seeds
- Dark Chocolate Chips
- optional but fabulous!
Tips for Making Breakfast Cookies
- Use nut butters that are well stirred if the oil is separate.
- Cream softened butter with brown sugars until smooth. Then mix in sunflower butter.
- Add eggs one at a time, then add vanilla.
- Scrape sides and bottom of mixing bowl to makes sure all ingredients are incorporated.
- Once dry ingredients are mixed into the wet, stir in seeds, cherries, and chocolate with wooden spoon.
- Make sure to chill your cookie dough for about 30 minutes before scooping.
- You can make your dough the day before and cover bowl with plastic wrap. Just make sure to let cookies warm slightly at room temperature before scooping or the dough will be too hard.
- Remove cookies from oven when they start to brown on the edges.
- Let cool slightly and they will firm.
- Store in an air tight container for 1-2 weeks.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Breakfast Cookies
Breakfast Cookies are chewy oatmeal cookies packed full of sunflower seeds, pumpkin seeds, chia seeds, dried cherries, and mini dark chocolate chips!
Click Here for Help with Ingredients in this Recipe
Ingredients
- 1.5 Cups (192 grams) All Purpose Flour
- 2 Cups Whole Oats
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Kosher Salt
- 8 Tbsp Unsalted Butter, softened
- 1 Cup (220 grams) Light Brown Sugar, lightly packed
- 1/2 Cup (100 grams) Granulated Sugar
- 1 Cup (256 grams) creamy nut butter , *peanut butter, cashew butter, almond butter, sunflower butter
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1/4 Cup Sunflower Seeds
- 1/4 Cup Pumpkin Seeds
- 1 Tbsp Chia Seeds
- 1/2 Cup Dried Cherries
- 1/2 Cup Mini Dark Chocolate Chips
Instructions
- In a large mixing bowl combine flour, oats, cinnamon, nutmeg, salt, baking powder, and baking soda. Stir together with a whisk.
- Using the bowl of a stand mixer on medium speed cream together butter and both sugars until smooth using the paddle attachment. Scrape down sides and bottom of bowl as needed throughout rest of recipe.
- Add sunflower butter and mix again.
- Add eggs one at a time with vanilla and mix until incorporated.
- Slowly spoon in oat and flour mixture into the sunflower butter mixture. Mix with paddle attachment on medium low to form a cookie dough.
- Once all ingredients are combined, remove bowl from stand.
- In a separate medium bowl stir together sunflower seeds, pumpkin seeds, chia seeds, dried cherries, and chocolate chips.
- Slowly pour seed mixture into cookie dough and mix with a wooden spoon.
- Cover bowl with plastic wrap and place in fridge to chill for 30 minutes.
- Line two cookie sheets with parchment paper or silicone mats. Preheat Oven to 350 F (176 C).
- Scoop cookie dough into 3 TBSP balls and place two inches apart on cookie sheet. Flatten slightly with hands. Cookies will spread in the oven, but since they are large I just press the dome down ever so slightly. You can scoop dough with a 2 Tbsp Ice Cream scoop if desired.
- Bake on middle rack of the oven for 16-18 minutes or until edges begin to brown slightly.
- Slide parchment paper or silicone mat off pan to a cooling rack for cookies to cool completely.
- Store unused cookie dough in the fridge.
Tried this recipe?Mention @twocupsflour or tag #twocupsflour!
I was looking for a good recipe to use up most of the jar of Sunbutter I had in our pantry. These turned out delicious! I cut out 1/4 cup of the brown sugar and they are still plenty sweet for me. Added chocolate chunks and dried cherries (no additional sunflower seeds or pumpkin seeds on hand). Definitely recommend.
Sounds delicious! To make them gluten free, which flour would you substitute the AP flour with? Almond, coconut, or just not use any type of flour? Thank you
I made them GF and DF this weekend. I used a 1/2 cup GF flour mix (Trader Joe’s blend but any would work) then I ground oatmeal in my coffee grinder to make “flour” – 1 cup. I also used coconut oil Instead of butter. The cookies came out great! Next time I’m going to cut back on the sugar- they were plenty sweet (which my family loved) but I’d like to try cutting the brown sugar to 1/2 or 3/4 cup.
I’m going to give this recipe ago they sound delicious
The most delicious!
Yay!! So happy you like them:)
Could you use regular peanut butter and walnuts? Just want to make for my hubby
Yes you can!