Copycat Health Nut Breakfast Cookies

I first had a cookie like this one at a little bakery at Pike Place in Seattle. (Sad, I can’t for the life of me find the name of the bakery.) I loved it so much — what’s not to like about a cookie for breakfast?! — that when I got home, I concocted the best copycat I could muster. Now I always keep some of these cookies in the freezer for those mornings when we must be out the door quickly; they’re well-loved by both me and J. They have some good-for-you components, but they’re still definitely a cookie!

Flatten balls of dough at least 1″ apart on cookie sheet. Bake at 375 F for 10-12 minutes. After 5 minutes, transfer to wire rack. Let cool completely. Freeze in an airtight container for up to 3 months. Enjoy!

{A funny little side note: My friend Kari has been asking me for weeks for this breakfast cookie recipe, so I told her I’d just post it here. She is an amazingly talented professional photographer who studied Corporate Industrial & Portraiture at the Art Institute of Seattle. Let’s just say that she is especially gifted at food photography…I had to laugh at that as I took these b-e-a-utiful photos! Hahaha.}