There are so many reasons to stock up your freezer and cookie jars with these breakfast cookies. Have a picky eater in your house? Early tee time? Camping off the grid? They are seriously yummy, healthful, and they freeze like a dream.
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Apricot breakfast cookies:
1 cup whole wheat flour
1 cup all purpose flour
3/4 tsp baking soda
1/4 tsp salt
1 cup butter at room temperature
1.5 cups brown sugar
2 eggs
2 tsp vanilla extract
2 cups quick oats
1/2 cup raw sunflower seeds (I buy mine at No frills)
1/2 cup finely chopped dried apricots
1/2 cup finely chopped dates
1/4 cup shredded coconut
Directions:
- Preheat oven to 350f.
- Prepare baking sheets with parchment paper.
- In a large bowl mix together flours, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the butter until light and fluffy.
- Add the brown sugar, and incorporate well.
- Add one egg at time, while continuing to mix. Add vanilla.
- With the mixer on low, add the flour mixture to to the butter mixture, then oats, sunflower seeds, apricots, and dates.
- Portion out into large mounds (I used a full ice cream scoop), and bake for 20-23 minutes.
- You can freeze portions before baking, and bake from frozen, or freeze baked cookies in a air tight container.