Raisin and Apricot Breakfast Cookies

Recipe by: Debra Ponzek | from The Family Kitchen

Cookstr

Course: Side Dish, Snack

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph DeLeo

As someone who loves sweets, I like the idea of a healthful cookie for breakfast. Prunes or applesauce, rather than butter, make these moist. And yet, my kids gobble these up. In fact, when I talked to my daughter, Remy, about this book, she urged me to include this recipe. “You have to put them in the book, Mom. They are soooo good!” I agree.

Yield: Makes 18 cookies

INGREDIENTS

Unsalted butter
2 cups all purpose flour
1¼ cups old-fashioned rolled oats
1 cup packed light brown sugar
1½ teaspoons baking soda
½ teaspoon baking powder
¾ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup store-bought prune puree or applesauce
¼ cup orange juice
3 tablespoons unsalted butter, melted
3 large egg whites
1 teaspoon pure vanilla extract
1/3 cup raisins
¼ cup chopped dried apricots

Directions

Preheat the oven to 350°F. Lightly grease 2 baking sheets with butter.

In a large bowl, combine the flour, oats, sugar, baking soda, baking powder, cinnamon, and salt. Add the prune puree, orange juice, melted butter, egg whites, and vanilla. Mix with a wooden spoon until blended. Stir in the raisins and apricots.

For each cookie, scoop 2 generous tablespoons of dough from the bowl and drop onto the baking sheets. Bake for 10 to 11 minutes, until just set and lightly browned around the edges. Do not overbake.

Transfer the cookies to wire racks to cool. Store in an airtight container for up to 3 days.