Cran-Almond Breakfast cookies
Cran-almond Breakfast Cookies
1 1/2c Brown Sugar
3c rolled oats
4 c flour
1T Baking soda
1t baking powder
1/4c canola oil
1/2 c prune puree
2 T water
5 egg whites
1 1/2 t vanilla extract
3/4 c unsweetened dried cranberries
1/2 c chopped almonds
1/3 c chopped apricots
1/3 cup apple sauce
1/2 c honey
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
In large bowl, stir together the oats, flower, baking soda, salt and brown sugar. Make a well in the center and pour in the canola oil, prune puree, water, egg whites, vanilla, honey and applesauce. Mix until well blended. Add the cranberries, almonds and apricots. Scoop cookies using an ice cream scoop or roll into golf ball sized balls. Pkace cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 in tall with wet hands. These cookies do not flaten very much while backing
In preheated oven bake 14-16 min.
1 1/2c Brown Sugar
3c rolled oats
4 c flour
1T Baking soda
1t baking powder
1/4c canola oil
1/2 c prune puree
2 T water
5 egg whites
1 1/2 t vanilla extract
3/4 c unsweetened dried cranberries
1/2 c chopped almonds
1/3 c chopped apricots
1/3 cup apple sauce
1/2 c honey
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
In large bowl, stir together the oats, flower, baking soda, salt and brown sugar. Make a well in the center and pour in the canola oil, prune puree, water, egg whites, vanilla, honey and applesauce. Mix until well blended. Add the cranberries, almonds and apricots. Scoop cookies using an ice cream scoop or roll into golf ball sized balls. Pkace cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 in tall with wet hands. These cookies do not flaten very much while backing
In preheated oven bake 14-16 min.
