These truly are cookies for breakfast! Low in fat and high in protein, they are a perfect choice to grab on the run.
- Ready In:
- 2 cups light brown sugar
- 2 1⁄2 cups rolled oats (NOT quick!)
- 4 cups whole wheat flour
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 -3 tablespoons cinnamon
- 1⁄4 cup canola oil
- 5 egg whites
- 1 cup approximately prune puree (*)
- 1 cup walnuts (optional)
- 1⁄2 1/2 cup raisins (optional) or 1/2 cup craisins (optional)
- Preheat oven to 325°F.
- Mix all ingredients together.
- Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.
- Flatten to 1/2-inch tall with DAMP hands.
- The cookies do not flatten much while baking.
- Oven temperature is 350*.
- Bake 8 minutes for chewy cookies, 10 minutes for dry cookies (chewy is best!).
- *I use 4 or 5 boxes of pureed baby prunes.
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Great for an easy, quick, to-go breakfast or anytime for a healthy snack. Had no pureed prunes as written so blended some whole pitted prunes with applesauce as a substitute - maybe cheaper too. Cut the brown sugar in half as I do for most cookies and they were fine for my taste. Used a small saucepan to flatten cookies, wetting the bottom as needed. Thanks for posting.
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.
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!