Yes, you heard me right, cookies for breakfast! Sometimes we are running late and just do not have time for breakfast. The kids and I can just grab one of these and eat it on the go. These breakfast cookies are full of good-for-you ingredients like nuts, seeds, and dried fruit. They are a healthy and filling option for those crazy mornings. Check out how I make them.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
Cream together the butter, sugar, and brown sugar in an electric mixer. Mix until light and fluffy.
Mix in the vanilla and the eggs.
Add the flour, baking soda, and salt. Mix until combined.
Next, add the oatmeal, coconut, cinnamon, flax seeds, and sunflower seeds. I am not a huge fan of coconut. To be totally honest here, I HATE coconut! But you totally can not taste the coconut in this recipe. It is in there for the texture. It gives the cookies a wonderfully soft and chewy texture.
Mix until combined. Scrap down the sides of the bowl.
Add the chopped apricots, dried cherries, and almonds. You can substitute any other fruit and nuts here that you like. Walnuts or pecans for nuts for example. Maybe some raisins would be nice. A side note, the apricots are a pain in the neck to chop. They are sticky and messy and I hate every minute of it. HaHa. You just have to get it done I guess.
Mix until just combined. The dough looks so delicious and full of yummy ingredients.
Scoop cookies onto prepared pan using an ice cream scoop.
Bake 15-17 minutes or until golden brown loveliness.
Allow to cool on a wire rack. Store in an airtight container for up to 1 week if you can control yourself from eating them all right now.