Breakfast Cookies
Breakfast Cookies are chewy oatmeal cookies packed full of sunflower seeds, pumpkin seeds, chia seeds, dried cherries, and mini dark chocolate chips!
Servings 18 Large Cookies
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
- ½ Cup (100 grams) Granulated Sugar
- 1 Cup (256 grams) Organic Sunflower Butter
- 2 Large Eggs
- 2 tsp Vanilla Extract
- ¼ Cup Sunflower Seeds
- ¼ Cup Pumpkin Seeds
- 1 Tbsp Chia Seeds
- ½ Cup Dried Cherries
- ½ 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.