Total Time
13mins
Prep 5 mins
Cook 8 mins

These truly are cookies for breakfast! Low in fat and high in protein, they are a perfect choice to grab on the run.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Mix all ingredients together.
  3. Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.
  4. Flatten to 1/2-inch tall with DAMP hands.
  5. The cookies do not flatten much while baking.
  6. Oven temperature is 350*.
  7. Bake 8 minutes for chewy cookies, 10 minutes for dry cookies (chewy is best!).
  8. Cool.
  9. *I use 4 or 5 boxes of pureed baby prunes.
Most Helpful

4 5

I was surprised at how tasty these were, because it is such a non-traditional recipe. I had about 1/2 cup prune baby food, so I added about 1/2 cup applesauce to make up for that. I also halved the sugar, and it was still plenty sweet. I gave one to my toddler son as soon as it cooled and he snarfed it down! It yielded a little over 3 dozen for me.

5 5

These are very dense, more like a bar than a cookie. I added flax seed, dates, almonds, ginger, and subbed coconut oil for the canola. I used 2 whole eggs, and 2 egg whites. I also added 1/4 cup milk to make the dough more moist. This recipe makes a LOT, so I froze some. As a previous reviewer said, you have to use damp hands to flatten, as this is a very sticky dough ( must be the prunes). Great recipe!

5 5

I love these! I have made them a few times already, and they are just wonderful. The "flatten with wet hands" is an important step! I have made them as directed, and with changes, I usually sub flax seed for 1/2c flour, and I use 1/2c chopped, dried mixed fruit. I also use prune baby food in place of the prune puree (usually one container = 1/4 cup). These are really great in the morning, I'll pop one in the toaster oven while I'm getting ready, and they are warm and delicious to take with me. Thank you for a wonderful, and healthy recipe!