Ingredients

• 6 Tbsp unsalted butter or Non-hydrogenated Margarine
• 3/4 cup Brown Sugar
• 1 Egg
• 1 tsp Vanilla Extract
• 1/2 cup Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour, +2 tbsp
• 1/2 cup Unbleached White All-Purpose Flour
• 1/2 tsp Baking Soda
• 1 cup Cinnamon Raisin Granola
• 1/2 cup Dried Apricots chopped
• 1/4 cup Premium Shelled Sunflower Seeds or chopped Nuts (optional)

Instructions

1. Preheat oven to 300°F. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
2. Combine the butter, brown sugar, egg and vanilla extract in the bowl of a food processor or electric mixer and process to mix well.
3. In a mixing bowl, combine the flours and baking soda. Add the flour mixture to the butter mixture and process to mix well. Stir in the granola, dried apricots and nuts (if using).
4. Drop slighly rounded teaspoonfuls of dough onto the baking sheet, placing them 1-1/2 inches apart. Flatten each cookie slightly with the tip of a spoon.
5. Bake until golden brown, about 15 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer the cookies to wire racks to cool completely. Serve immediately or store in an airtight container.