Chocolate Chunk Breakfast Cookies

1 cup Fresh Thyme unbleached enriched all-purpose flour  

1 cup organic protein oats 

1 Tbsp. whole chia seeds  

½ tsp. baking powder 

½ tsp. Fresh Thyme fine sea salt 

½ cup Fresh Thyme unsalted butter, at room temperature  

½ cup Fresh Thyme creamy almond butter, stirred well 

⅓ cup packed Fresh Thyme light brown sugar 

2 Fresh Thyme large eggs 

2 tsp. Fresh Thyme organic vanilla extract 

2 (3 oz.) Fresh Thyme pure dark 72% cacao chocolate bars, coarsely chopped; divided  

¾ cup roasted unsalted shelled pistachios, coarsely chopped; divided 

½ cup roasted unsalted sunflower kernels 

Flaky sea salt, for garnish 

1. Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper; set aside. 
2. In a medium bowl, whisk together flour, oats, chia seeds, baking powder, and salt; set aside. 
3. In a large bowl, beat butter, almond butter, and brown sugar with a hand mixer on medium until well combined. Add eggs and vanilla; beat until combined. Stir in flour mixture until combined. Fold in 1 cup chocolate chunks, ½ cup pistachios, and sunflower kernels. 
4. Scoop dough into 1¾-inch balls; place 3 inches apart on prepared cookie sheets. Flatten each dough ball to 2½ inches in diameter. Sprinkle with remaining ¼ cup pistachios. 
5. Bake cookies, one cookie sheet at a time, for 9 to 10 minutes or until bottom edges are golden brown. Remove from oven and top with the remaining ⅓ cup chocolate chunks. Garnish with sea salt, if desired. Cool on cookie sheets for 10 minutes. Transfer cookies to a wire rack; cool completely. 

Each serving contains: 280 calories, 19 g fat, 7 g saturated fat, 0 g trans fat, 35 mg cholesterol, 90 mg sodium, 22 g carbohydrates, 4 g fiber, 7 g sugar, 7 g protein. Daily values: 0% vitamin D, 2% calcium, 8% iron, 2% potassium.