High Fiber Breakfast Cookies
These chewy, naturally sweet breakfast cookies combine hearty rolled oats and smooth prune puree with almond butter, walnuts, and apricots for a quick and satisfying grab-and-go morning meal.
Equipment
- Stand mixer with paddle attachment
- Cookie Scoop
- Baking Sheet
- Parchment Paper
Ingredients
For the cookie dough
- 1 cup almond flour
- 1 cup gluten-free rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup walnuts chopped
- 1/2 cup apricots diced
- 1/4 cup almond butter salt free
- 1/4 cup prune puree
- 6 tablespoons maple syrup
- 2 tablespoons coffee black
- 2 teaspoons vanilla extract
Instructions
To make the cookies
- Heat the oven to 350 °F and line a baking sheet with parchment paper. The parchment keeps the sticky dough easy to release and helps the bottoms brown evenly.
- Add the almond flour, gluten-free rolled oats, baking powder, and salt to the bowl of a stand mixer fitted with the paddle, then mix on low just until the dry ingredients are evenly distributed. You want the mixture to look uniform before the wet ingredients go in so the leavening and salt are spread throughout.
- Add the walnuts, apricots, almond butter, prune puree, maple syrup, black coffee, and vanilla extract, then mix on low until a thick dough forms with no dry pockets left. The dough should look very sticky and dense, with the oats fully coated and the fruit evenly tucked through the mixture.
- Scoop the dough into 2 tablespoon portions, set them on the prepared baking sheet, and press each one into a disc about 1/4 inch thick using damp fingers or a piece of parchment. If the dough keeps grabbing at your hands, wet them again and keep going until the tops look flattened and tidy.
- Bake for 12 to 14 min until the cookies are golden brown. Check the bottoms for the best doneness cue, because a golden-brown base tells you the centers have set while the cookies stay chewy.
To store
- Cool the cookies completely, then place them in an airtight container and store for up to 5 days. They hold their texture best once all trapped steam has escaped, so don’t pack them while warm.
Notes
Dough handling: Wet your fingers before flattening the cookie dough portions on the baking sheet so the sticky oats and prune mixture do not cling to your hands.
Ingredient tip: Use a runny, natural almond butter for this recipe. Dry, thick nut butter from the bottom of the jar can make the cookie dough thirsty, dry, and crumbly.
Storage: Cool the cookies completely before placing them in an airtight container for up to 5 days. Layering them with parchment paper prevents the chewy cookies from sticking together.
Troubleshooting: If the cookie tops look pale but you suspect they are done, check the undersides. A clear golden-brown base is the best sign that the centers have set while keeping their chewiness.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.