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Breakfast Cookies

Breakfast Cookies

A nutritious cookie designed for breakfast.
Course Breakfast
Cuisine American
Keyword Breakfast Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Author Anna
Cost 5


  • 2 cups whole wheat pastry flour or 224 grams gluten-free 1:1 flour such as King Arthur Measure for Measure 8 oz by weight is about (224 grams)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon you can use less if you want
  • 1 cup brown sugar or sucanet (200 grams)
  • 2 tablespoons canola oil (or any other oil)
  • 1 large egg (50 grams)
  • 1 large egg white (37 grams)
  • 1/3 cup prune puree or prune babyfood
  • 1 1/3 cups rolled oats OR quick oats
  • 1/2 cup pecans -- coarsely chopped and toasted
  • 1/2 cup dried cranberries
  • chocolate chunks or chips (optional)


  • Preheat oven to 325 degrees F.
  • Stir together flour, baking soda, baking powder, salt and cinnamon. Set aside.
  • In a large mixing bowl, beat together Sucanet, canola oil, egg and egg white and prune puree. By hand stir in flour mixture followed by oats, pecans and raisins.
  • Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.
  • Dampen back of a spoon or measuring cup and flatten to about ½ inch (cookies do not spread much during baking. Bake 8 minutes for chewy cookies or 10 minutes for dry.
  • Bake 8 or 9 minutes or until cookie has set. Let cookies cool completely....they will be soft. Note: Your cookies may take longer! My last batch took almost 15 minutes, so check at 9 minutes, but at 325 they'll probably take a little longer to bake than the original bake time of 8 or 9 minutes.


Make sure to stir and aerate your flour well before measuring. I've noticed that the whole wheat pastry flour I buy in the bulk bin weighs about 4 ounces per cup, while Hodgson Mills weighs a little more (about 4 1/2 oz per cup). It's either the brand of flour or the fact the flour in the bin has been stirred and aerated so much. But measure the flour carefully and with a light hand or the cookies might come out too dry.