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4.80 from 5 votes

Autumn Harvest Breakfast Cookies

The ingredients list for these cookies looks a little long, but it's really just a little bit of this and a little bit of that - I stroll through the bulk bins at the local co-op and just grab a handful of whatever fruits, nuts, or seeds look food to me that day. The combination here is fanstastic, but you can definitely mix it up if you want – just use 1 1/2 cups of mix-ins in total. Try swapping out apple or zucchini for the carrot or adding some chopped dry fig instead of the raisins. The cookies themselves are only very lightly sweetened; if you want a little more sweetness you can add the optional glaze.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 18

Ingredients

  • 2 tablespoons butter softened
  • 2 tablespoons apple butter
  • ¼ cup brown sugar
  • 1 egg beaten
  • 1 teaspoon vanilla
  • 1 ¼ cup Gold Medal® white whole wheat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup rolled oats
  • ¼ cup grated carrot about 2 large carrots
  • ¼ cup raisins
  • ¼ cup pepitas green pumpkin seeds
  • ¼ cup shredded coconut
  • ¼ cup dark chocolate chips

For the glaze (optional):

  • 6 tablespoons powdered sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh orange juice

Instructions

  • Heat oven to 350ºF. Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer, cream together the butter, apple butter, and sugar. Beat in the egg and vanilla.
  • In a small bowl (or right in your measuring cup), mix the flour, baking soda, and salt. Stir into the wet ingredients. Fold in the oats, then stir in the remaining ingredients. The dough will be very thick and slightly sticky.
  • Scoop two tablespoons of dough into a ball (it will be about the size of a donut hole) and place on the prepared baking sheet. Gently flatten to about 1/2-inch thick. Repeat with remaining dough.
  • Bake 12 minutes; let cool completely.
  • If desired, make a thin glaze by whisking together the powdered sugar, maple syrup, and orange juice. Drizzle over the cookies.

Notes

Inspired by these breakfast cookies from West of the Loop.