| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 18 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 18 servings |
Ingredients
- 1 1/2 sticks unsalted butter
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 heaping cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 heaping cup quick oats
- 1/2 cup shredded coconut
- 1/4 cup flax seeds
- 1/4 cup sunflower seeds
- 3/4 cup dried apricots, chopped
- 1/2 cup dried cherries
- 1/2 cup chopped pecans
- 1/4 cup golden raisins
Instructions
- Preheat the oven to 375 degrees F.
- In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins.
- Drop the batter onto cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack.
- Eat and feel guiltless, because there’s no chocolate in this cookie!
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 299 |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 24 g |
| Protein | 4 g |
| Cholesterol | 38 mg |
| Sodium | 166 mg |
| Serving Size | 1 of 18 servings |
| Calories | 299 |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 24 g |
| Protein | 4 g |
| Cholesterol | 38 mg |
| Sodium | 166 mg |
Reviews
Absolutely Delicious
These are such wonderful cookies!!
If there was more than a 5 star rating, I would have rated this recipe a ten. My favorite cookie recipe ever. Like others I used dried cranberries and added some mini chocolate chips.
These are some of my favorite cookies. Can you freeze them and do they freeze well?
I used peanut butter, apples, flax seed, oats, granola, pecans and dried cherries in mine. A delicious recipe
Excellent. Used dried cranberries and blueberries (didn’t have apricot). Will definitely make again and try different dried fruit and nuts. I typically never leave comments, but these are great and easy to make.
Recipe sounds great I have not made it yet does anyone have an idea for substituting on the coconut? We do not like coconut in this house!
Just finished making these this morning. I was up at 4 so I decided to bake.
I used what I had on hand. I toasted my coconut to a light golden first. I used plant based butter because I am dairy free. I also used hemp seeds instead of flax because I like the flavor better. I also used Walnuts as well as pecans. The more more nuts the better.
These are absolutely delic, and I will be giving this year in Holiday tins. Dip in your favorite coffee, mine happens to be pecan so it was perfect.
Thanks Ree.
I used what I had on hand. I toasted my coconut to a light golden first. I used plant based butter because I am dairy free. I also used hemp seeds instead of flax because I like the flavor better. I also used Walnuts as well as pecans. The more more nuts the better.
These are absolutely delic, and I will be giving this year in Holiday tins. Dip in your favorite coffee, mine happens to be pecan so it was perfect.
Thanks Ree.
I made these yummy cookies subbing Splenda brown sugar and Splenda sugar blend for the sugar. The perfect amount of sweetness and you can taste the fruit plus it lowered the sugar. It tasted like a delicious cookie that is perfectly sweet.
#4 under directions made me LOL….“feel guiltless because there’s no chocolate…” No, there’s not BUT there is nearly 2 cups of sugar, and 1 and a half sticks of butter!