Breakfast Cookies

Using the bowl of a stand mixer on medium speed cream together butter and both sugars until smooth using the paddle attachment. Scrape down sides and bottom of bowl as needed throughout rest of recipe.

Add sunflower butter and mix again. 

Add eggs one at a time with vanilla and mix until incorporated.

Slowly spoon in oat and flour mixture into the sunflower butter mixture. Mix with paddle attachment on medium low to form a cookie dough.

Once all ingredients are combined, remove bowl from stand.

In a separate medium bowl stir together sunflower seeds, pumpkin seeds, chia seeds, dried cherries, and chocolate chips. 

Slowly pour seed mixture into cookie dough and mix with a wooden spoon. 

Cover bowl with plastic wrap and place in fridge to chill for 30 minutes.

Line two cookie sheets with parchment paper or silicone mats. Preheat Oven to 350 F (176 C).

Scoop cookie dough into 3 TBSP balls and place two inches apart on cookie sheet. Flatten slightly with hands. Cookies will spread in the oven, but since they are large I just press the dome down ever so slightly. You can scoop dough with a 2 Tbsp Ice Cream scoop if desired.

Bake on middle rack of the oven for 16-18 minutes or until edges begin to brown slightly.

Slide parchment paper or silicone mat off pan to a cooling rack for cookies to cool completely.

Store unused cookie dough in the fridge.