This recipe can easily be customized to your own preferences and you can swap out and substitute any dried fruit, nuts, or seeds . You can use different extracts and spices as well, which can really change up the flavor. This can also be made with gluten free flour. I tend to make these a bit different every time, depending on what I’ve got in the pantry. No matter how I make them, they turn out delicious!

Fruit, Nut, and Seed Cookies

Ingredients:

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon anise extract

1/3 cup butter

1/2 cup brown sugar

1/4 cup honey

2 1/4 cups wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup oatmeal

1/4 cup pine nuts

1/4 cup pecans, chopped

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup chopped dates

1/4 cup cranberries

1/4 cup chopped prunes

1/4 cup chopped figs

Directions:

Heat oven to 350 degrees F. Using a mixer, cream together butter, sugar, and honey. Add eggs, vanilla extract, anise extract and blend well. Combine dry ingredients (flour, baking powder, nutmeg, cinnamon, salt, and oatmeal) separately and then add to wet ingredients and mix. Fold in nuts, seeds, and fruit. Scoop dough, about 1 tablespoon full, onto cookie sheets lined with parchment paper or nonstick liners. Bake 16 minutes, rotating cookie sheet after 8 minutes so the cookies bake evenly. Cool 5 minutes on cookie sheets then transfer to wire racks to cool completely.