Prune Breakfast Cookies Recipe

Name: Prune Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Whole Wheat Pastry Flour; 1/4 cups Flax Meal; 1/4 cups Nonfat Dry Milk Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Baking Powder; 1/4 teaspoons Kosher Salt; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Allspice; 3 Tablespoons Unsalted Butter, Softened; 1/2 cups Pure Maple Syrup; 1/2 cups Unsweetened Applesauce; 1/4 cups Plain, Non-fat Greek Yogurt; 2 teaspoons Vanilla Extract; 3/4 cups Old Fashioned Oats; 3/4 cups Diced Prunes

Servings: persons

1 cup Whole Wheat Pastry Flour
1/4 cups Flax Meal
1/4 cups Nonfat Dry Milk Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Baking Powder
1/4 teaspoons Kosher Salt
1 teaspoon Ground Cinnamon
1/4 teaspoons Allspice
3 Tablespoons Unsalted Butter, Softened
1/2 cups Pure Maple Syrup
1/2 cups Unsweetened Applesauce
1/4 cups Plain, Non-fat Greek Yogurt
2 teaspoons Vanilla Extract
3/4 cups Old Fashioned Oats
3/4 cups Diced Prunes

1
Preheat oven to 375 F and line a baking sheet with parchment paper or a Silpat mat.
2
In a large bowl whisk together the flour, flax meal, dry milk powder, baking soda, baking powder, salt, cinnamon, and allspice.
3
In a mixing bowl using a stand mixer or a handheld mixer beat together the softened butter, maple syrup, applesauce, Greek yogurt and vanilla extract. Slowly add the dry ingredients beating until combined.
4
With a rubber spatula fold in the oats and diced prunes. Using a 2 inch cookie scoop, scoop out balls of the dough and place them about 2 inches apart on the prepared baking sheet.
5
Bake the cookies on the middle rack of the oven for 10-12 minutes or until set and golden around the edges. Cool on a wire rack and store in an airtight container or freeze them.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: 1 cup Whole Wheat Pastry Flour, 1/4 cups Flax Meal, 1/4 cups Nonfat Dry Milk Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Prune 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.

That's it — enjoy your meal!

Prune Breakfast Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions