WholeFlour Breakfast Cookie

Directions

1. Heat the oven to 350° F and place a rack in the center of the oven. Place the walnuts on a baking tray and toast for 6 to 8 minutes, until light golden brown and fragrant. Remove from the oven and let cool. Line a baking tray with parchment or grease the tray and set aside.
2. Melt the butter and place in a medium bowl. Whisk in the maple syrup and vanilla until well combined. Whisk in the eggs and banana until the mixture is totally homogeneous. The banana needs to be completely mashed so it whisks in smoothly.
3. In a large bowl, stir together pepitas, flaked coconut, sunflower seeds, flaxseeds, and millet. Remove 1/2 cup of the mixture and set aside for topping the cookies. Add the cooled walnuts, oats, cranberries, whole-wheat flour, cherries, baking soda, salt, cinnamon, and nutmeg to the bowl and stir well to combine. Make a well in the center of the dry mixture and add the butter/maple mixture. Stir well to combine. The mixture will be more like a soft batter than a stiff cookie dough. Let the mixture sit at room temperature for about 30 minutes or in the fridge for up to overnight.
4. Scoop about 1/4-cup-sized balls of cookie batter with your hands and roll them in a rough ball. Dip the top of each ball into the reserved seed mixture and plop it, seed side up, on the prepared baking tray. Press the cookie down with the palm of your hand to flatten.
5. Bake at 350° F for 20 to 22 minutes, until the cookies are golden brown on the edges and firm when you press them in the middle. Remove from the oven and let cool.