Apricot Almond Breakfast Cookie

• 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

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.

eggs, honey, butter, carrot, vanilla, almonds, dried apricot, whole wheat flour, baking soda, rolled oats, nutmeg, cinnamon, germ

Taken from www.food.com/recipe/apricot-almond-breakfast-cookie-476105 (may not work)