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Prune Breakfast Cookies
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Description
Healthy breakfast cookies packed full of sweet chewy diced prunes are perfect for a grab-and-go breakfast or snacking!
Ingredients
- 1 cup Whole Wheat Pastry Flour
- ¼ cups Flax Meal
- ¼ cups Nonfat Dry Milk Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Baking Powder
- ¼ teaspoons Kosher Salt
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Allspice
- 3 Tablespoons Unsalted Butter, Softened
- ½ cups Pure Maple Syrup
- ½ cups Unsweetened Applesauce
- ¼ cups Plain, Non-fat Greek Yogurt
- 2 teaspoons Vanilla Extract
- ¾ cups Old Fashioned Oats
- ¾ cups Diced Prunes
Preparation
Preheat oven to 375 F and line a baking sheet with parchment paper or a Silpat mat.
In a large bowl whisk together the flour, flax meal, dry milk powder, baking soda, baking powder, salt, cinnamon, and allspice.
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.
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.
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.
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