Raisin and Apricot Breakfast Cookies Recipe

Name: Raisin and Apricot Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Unsalted butter; 2 cups all purpose flour; 1 1/4 cups old-fashioned rolled oats; 1 cup packed light brown sugar; 1 1/2 teaspoons baking soda; 1/2 teaspoon baking powder; 3/4 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 cup store-bought prune puree or applesauce; 1/4 cup orange juice; 3 tablespoons unsalted butter, melted; 3 large egg whites; 1 teaspoon pure vanilla extract; 1/3 cup raisins; 1/4 cup chopped dried apricots

Servings: persons

Unsalted butter
2 cups all purpose flour
1 1/4 cups old-fashioned rolled oats
1 cup packed light brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup store-bought prune puree or applesauce
1/4 cup orange juice
3 tablespoons unsalted butter, melted
3 large egg whites
1 teaspoon pure vanilla extract
1/3 cup raisins
1/4 cup chopped dried apricots

1
Preheat the oven to 350F.
2
Lightly grease 2 baking sheets with butter.
3
In a large bowl, combine the flour, oats, sugar, baking soda, baking powder, cinnamon, and salt.
4
Add the prune puree, orange juice, melted butter, egg whites, and vanilla.
5
Mix with a wooden spoon until blended.
6
Stir in the raisins and apricots.
7
For each cookie, scoop 2 generous tablespoons of dough from the bowl and drop onto the baking sheets.
8
Bake for 10 to 11 minutes, until just set and lightly browned around the edges.
9
Do not overbake.
10
Transfer the cookies to wire racks to cool.
11
Store in an airtight container for up to 3 days.

741

kcal

Calories

Fat

124

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 15 ingredients. The key ingredients include: Unsalted butter, 2 cups all purpose flour, 1 1/4 cups old-fashioned rolled oats, 1 cup packed light brown sugar, and more.

Yes, Raisin and Apricot 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.

Raisin and Apricot Breakfast Cookies

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