Originally published April 2019
We had these breakfast cookies lots growing up, and loved them! They’re soft and delicious, and let’s be honest, what kid doesn’t enjoy eating cookies for breakfast? Too good, friends.
My mom (or my siblings and I) usually made these with sunflower seeds and/or chopped peanuts, but you can add anything you want. When I made these last week, I used chopped dried apricot, chia seeds, and coconut.
I halved the recipe on my mom’s blog and still had enough cookies to eat plenty and freeze a dozen, so what I’ll share here is the halved version. Of course if you have a million kids feel free to double, triple, or even quadruple – what you’ve never done that before? That was the norm for us growing up.
I wanted to make something that would be filling, somewhat healthy, and easy to grab for breakfast or a snack, and after searching recipes for homemade granola bars on Pinterest for what felt like ages, I finally thought of these cookies. There’s nothing like a good reliable recipe that you know you’ll love, and this is great because you can change it up with the additions depending on what you have or what you feel like.