Woman's World Breakfast Cookie Bar

READY IN: 50mins
Recipe by Karyl Lee

Very dense, chewy, and not too sweet filling breakfast bar, portable and easy after the first mix and bake.

Top Review by Nanners

I tried this recipe because I was so impressed (still am) with the healthful quality of the bars. I substituted pumpkin puree for the prune puree, and used 3 whole eggs in place of the 4 egg whites. Other than that I followed it exactly (used the agave syrup +water). They definitely were filling, but could've had more chocolate flavor and moisture for my tastes. I realize that this would make them less healthy, but even adding a 1/4 -1/3 C. oil or extra puree might help with this. I ended up crumbling the bars in a bowl with milk and sprinkling them with ground flax seed, and they were good this way.

Ingredients Nutrition


  1. Mix all ingredients except egg whites and flour and soda together in a large bowl.
  2. Sift the flour and soda together and add to the bowl.
  3. Beat the egg whites foamy and stir in well.
  4. It will take quite an effort to mix it all together well.
  5. Put into a parchment lined jelly roll pan and pat down as evenly as possible.
  6. Keep your hands moistened while you do this.
  7. (STICKY) Bake at 350 F for about 30 minutes, although you can check it at 25 minutes.
  8. Cut into 18-24 bars as you wish.
  9. Keeps well wrapped and refrigerated.
  10. I have not tried to keep them outside of the fridge, nor in the freezer.

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