<p>Demand has grown for healthier cookies that can satisfy grab-and-go breakfast needs as well as between-meal snacks. While not necessarily a health food, the best breakfast cookies incorporate fiber and protein and have less butter and sugar than conventional cookies. Mixing in Dried Plum Puree keeps the cookies chewy and moist, and its flavor is […]</p>
<p>Demand has grown for healthier cookies that can satisfy grab-and-go breakfast needs as well as between-meal snacks. While not necessarily a health food, the best breakfast cookies incorporate fiber and protein and have less butter and sugar than conventional cookies. Mixing in Dried Plum Puree keeps the cookies chewy and moist, and its flavor is […]</p>
Ingredients

    135 g / 1 1/2 cups rolled oats

    105 g / 3/4 cup whole-wheat flour

    60 g / 1/2 cup almond meal

    1/2 teaspoon baking soda

    2 g / 1 teaspoon ground cinnamon

    2 g / 1/2 teaspoon salt

    57 g / 1/4 cup unsalted butter

    32 g / 2 tablespoons creamy unsalted almond, cashew, or peanut butter

    70 g / 1/4 cup Dried Plum Puree

    45 g / 1/4 cup brown sugar

    35 g / 3 tablespoons granulated sugar

    1 large egg

    5 ml / 1 teaspoon vanilla extract

    70 g / 1/2 cup golden raisins

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Instructions

    In a bowl, whisk together the oats, flour, almond meal, baking soda, cinnamon, and salt.

    In a stand mixer fitted with the paddle attachment, cream together the butter, almond butter, and puree briefly.

    Add the sugars and mix until the butters and sugars are aerated and light, about 3 minutes. Briefly mix in the egg and vanilla.

    Gradually mix the dry ingredients into the butter-sugar mixture. Fold in the raisins. Refrigerate for at least 1 hour or up to 5 days.

    Preheat the oven to 325F convection or 350F without convection. Line two baking sheets with parchment paper.

    Portion chilled dough into approximately 40-g / 1.41-ounce portions. (It will be sticky, but an oiled or wet ice cream scoop or spoon helps alleviate some of the sticking.) Bake for 15-16 minutes or until browned on edges and set on top. Cool completely on baking sheets.

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