Apricot Almond Breakfast Cookie

Healthy breakfast cookie with pretty basic ingredients. It is a mish-mash of several recipes and my idea of what I would like in a breakfast cookie, which is good protein but not too much sugar that is something my kids will eat.

• Ready In: 30 mins
• Serves: 12
• Yields: 12 cookies

Ingredients

• 2  large eggs, beaten
• 1⁄2 cup honey
• 1⁄4 cup butter, softened
• 1  cup carrot, grated
• 1  teaspoon vanilla
• 1⁄2 cup  almonds, toasted and chopped
• 1⁄2 cup  dried apricot, chopped
• 1  cup whole wheat flour
• 1⁄2 teaspoon baking soda
• 2  cups rolled oats
• 1⁄2 teaspoon nutmeg
• 1  teaspoon cinnamon
• 2  tablespoons wheat germ

Directions

1. Cream together the eggs, butter, vanilla and honey. Add in the shredded carrots and stir. In a separate bowl combine flour, oatmeal, baking soda, cinnamon, nutmeg and wheat germ. Combine wet ingredients with dry. Add in almonds and apricots. Scoop 1/4 cup of batter per cookie onto a cookie sheet or stone and flatten a bit. Bake for 15 minutes at 350*, let cookies sit on pan for a minute or two and then cool on a wire rack.