Prune Breakfast Cookies

Name: Prune Breakfast Cookies
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

15 ingredients

5 steps

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

Directions

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.