Raisin and Apricot Breakfast Cookies Recipe

Raisin and Apricot Breakfast Cookies Recipe

  • Unsalted butter
  • 2 cups all purpose flour
  • 1¼ cups old-fashioned rolled oats
  • 1 cup packed light brown sugar
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup store-bought prune puree or applesauce
  • ¼ cup orange juice
  • 3 tablespoons unsalted butter, melted
  • 3 large egg whites
  • 1 teaspoon pure vanilla extract
  • 1/3 cup raisins
  • ¼ cup chopped dried apricots
  1. Preheat the oven to 350°F. Lightly grease 2 baking sheets with butter.
  2. In a large bowl, combine the flour, oats, sugar, baking soda, baking powder, cinnamon, and salt. Add the prune puree, orange juice, melted butter, egg whites, and vanilla. Mix with a wooden spoon until blended. Stir in the raisins and apricots.
  3. For each cookie, scoop 2 generous tablespoons of dough from the bowl and drop onto the baking sheets. Bake for 10 to 11 minutes, until just set and lightly browned around the edges. Do not overbake.
  4. Transfer the cookies to wire racks to cool. Store in an airtight container for up to 3 days.