Breakfast Cookies made with creamy sunflower 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.
The best chewy oatmeal cookies have hints of cinnamon, nutmeg, and molasses from using brown sugar. Add in a cup of SunButter’s Organic Creamy Sunflower Butter for even more flavor goodness!! This recipe was inspired by a recent trip where I was scarfing trail mix with chocolate and dried cherries. All I kept thinking was how much I wanted a cookie, haha. So, I came home and partnered with SunButter to create a delicious version of Breakfast Cookies.
SunButter offers an array of spreads using roasted sunflower seeds. Each serving contains 7g of plant-based protein and more vitamins & minerals than most nut butters. This makes it a great tasting fuel for anyone! See, I should have been eating a cookie for energy. The Organic Sunflower Butter pairs nicely for this recipe, since it has no added salts or sugars. Plus it just tastes amazing!
Tips for Making Breakfast Cookies
- Use Organic Sunflower Butter or substitute with your favorite SunButter. Make sure to stir sunflower butter before measuring and adding to cookie batter.
- 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.
Breakfast Cookies are chewy oatmeal cookies packed full of sunflower seeds, pumpkin seeds, chia seeds, dried cherries, and mini dark chocolate chips!
- 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) Organic 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
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.