Raisin Apricot Breakfast Cookies
A healthful Raisin Breakfast Cookie for breakfast? Sign us up! Orange juice and prunes or applesauce, rather than butter, play the major role in moistening these cookies, which have enough fiber to be satisfying. And enough flavor to disappear fast. — AARP
As someone who loves sweets, I like the idea of a healthful cookie for breakfast. Prunes or applesauce, rather than butter, make these moist. And yet, my kids gobble these up. In fact, when I talked to my daughter, Remy, about this book, she urged me to include this recipe. “You have to put them in the book, Mom. They are soooo good!” I agree. — Debra Ponzek
Servings: 24 Cookies
Calories: 111kcal
A healthful Raisin Breakfast Cookie for breakfast? Sign us up! Orange juice and prunes or applesauce, rather than butter, play the major role in moistening these cookies, which have enough fiber to be satisfying. And enough flavor to disappear fast.
Ingredients
- 2 cups all purpose flour
- 1-1/4 cups old fashioned rolled oats
- 1 cup Splenda Brown Sugar Blend (or Brown Sugar)
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon baking powder (low sodium)
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon Sea Salt
- 1/4 cup 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 apricots - dried and chopped
Instructions
- Preheat oven to 350 degrees. Lightly butter or spray 2 baking sheets.
- In a large bowl, combine the flour, oats, sugar, baking soda and powder, cinnamon and salt.
- Add applesauce, orange juice, melted butter, egg whites, and vanilla. Mix with a wooden spoon until blended. Stir in raisins and apricots.
- For each cookie, scoop a generous tablespoon of dough from the bowl and drop onto baking sheets, to get 24 cookies.
- Bake 10-11 minutes, until set and lightly browned around edges.
- Transfer to wire racks and cool. Store in an airtight container for up to 3 days, or freeze.
Spa Index Kitchen Notes
Try it with dried blueberries in place of the apricots or raisins.
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Nutrition
Serving: 1 cookie | Calories: 111 kcal (6%) | Carbohydrates: 20 g (7%) | Protein: 2 g (4%) | Fat: 2 g (3%) | Saturated Fat: 1.3 g (8%) | Cholesterol: 5 mg (2%) | Sodium: 68 mg (3%) | Fiber: 1 g (4%) | Sugar: 10 g (11%) | Calcium: 10 mg (1%) | Iron: 0.7 mg (4%)
While very good, make no mistake it’s still a cookie. I like to pack one for my lunch, but I don’t use it as breakfast. Then again, a bowl of oatmeal with all the dried fruits and sprinkle of brown sugar and butter is just this cookie — not baked. So there you go, call it what you will. It’s a good cookie.