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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.
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.
Call the kids
• Grease the baking sheets
• Measure the flour, oats, and sugar
• Measure the prune puree and orange juice
• Measure the raisins and apricots
• Stir the batter together by hand
• Drop cookies onto the baking sheets
Nutritional information is based on a serving size of one cookie.
Nutrients per serving (% daily value)
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