Breakfast Cookies
A nutritious cookie designed for breakfast.
Servings 12
Cost 5
Ingredients
- 2 cups whole wheat pastry flour or 224 grams gluten-free 1:1 flour such as King Arthur Measure for Measure 8 oz by weight is about (224 grams)
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon you can use less if you want
- 1 cup brown sugar or sucanet (200 grams)
- 2 tablespoons canola oil (or any other oil)
- 1 large egg (50 grams)
- 1 large egg white (37 grams)
- ⅓ cup prune puree or prune babyfood
- 1 ⅓ cups rolled oats OR quick oats
- ½ cup pecans -- coarsely chopped and toasted
- ½ cup dried cranberries
- chocolate chunks or chips (optional)
Instructions
- Preheat oven to 325 degrees F.
- Stir together flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In a large mixing bowl, beat together Sucanet, canola oil, egg and egg white and prune puree. By hand stir in flour mixture followed by oats, pecans and raisins.
- Drop by ¼ cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.
- Dampen back of a spoon or measuring cup and flatten to about ½ inch (cookies do not spread much during baking. Bake 8 minutes for chewy cookies or 10 minutes for dry.
- Bake 8 or 9 minutes or until cookie has set. Let cookies cool completely....they will be soft. Note: Your cookies may take longer! My last batch took almost 15 minutes, so check at 9 minutes, but at 325 they'll probably take a little longer to bake than the original bake time of 8 or 9 minutes.
Notes
Make sure to stir and aerate your flour well before measuring. I've noticed that the whole wheat pastry flour I buy in the bulk bin weighs about 4 ounces per cup, while Hodgson Mills weighs a little more (about 4 ½ oz per cup). It's either the brand of flour or the fact the flour in the bin has been stirred and aerated so much. But measure the flour carefully and with a light hand or the cookies might come out too dry.