Breakfast Cookies W/Fruit Recipe

Name: Breakfast Cookies W/Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups brown sugar; 2 cups rolled oats; 1 ½ cups whole wheat flour; 1 ½ cups flour; 1 cup flax seed; 1 tablespoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 2 ½ tablespoons cinnamon; 1 teaspoon nutmeg; ¼ cup canola oil; 3 eggs; ½ cup applesauce; ¼ cup chopped dried apricots or ¼ cup prune; ¼ cup raisins; 1 cup walnuts; 1 cup chopped walnuts (optional)

Servings: persons

2 cups brown sugar
2 cups rolled oats
1 ½ cups whole wheat flour
1 ½ cups flour
1 cup flax seed
1 tablespoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 ½ tablespoons cinnamon
1 teaspoon nutmeg
¼ cup canola oil
3 eggs
½ cup applesauce
¼ cup chopped dried apricots or ¼ cup prune
¼ cup raisins
1 cup walnuts
1 cup chopped walnuts (optional)

1
Preheat oven to 325.
2
Mix all ingredients together in large mixing bowl.
3
Work with batter and form into 2-3 inch balls.
4
(use about 1/4 c measuring cup to scoop batter).
5
Place on cookie sheets about 2 inches apart.
6
Use the bottom of a glass dipped in water to flatten.
7
Bake about 8 minutes for soft cookies.
8
Cool.

1893

kcal

Calories

Fat

243

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 17 ingredients. The key ingredients include: 2 cups brown sugar, 2 cups rolled oats, 1 ½ cups whole wheat flour, 1 ½ cups flour, and more.

Yes, Breakfast Cookies W/Fruit 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 W/Fruit

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