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+ servings
Stack of chewy oatmeal cookies on shelf.

Breakfast Cookies

Breakfast Cookies are chewy oatmeal cookies packed full of sunflower seeds, pumpkin seeds, chia seeds, dried cherries, and mini dark chocolate chips!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Chilling Time 30 minutes
Total Time 28 minutes
Servings 18 Large Cookies
Author Jenn


  • 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


  • 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.