Breakfast Cookies Recipe

Name: Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Preheat oven to 325u00b0F.
2
Mix all ingredients together.
3
Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.
4
Flatten to 1/2-inch tall with DAMP hands.
5
The cookies do not flatten much while baking.
6
Oven temperature is 350*.
7
Bake 8 minutes for chewy cookies, 10 minutes for dry cookies (chewy is best!).
8
Cool.
9
*I use 4 or 5 boxes of pureed baby prunes.

1672

kcal

Calories

Fat

278

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups light brown sugar, 2 1/2 cups rolled oats (NOT quick!), 4 cups whole wheat flour, 1 tablespoon baking soda, and more.

Yes, Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Breakfast Cookies

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