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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 neutral enough to pair well with a variety of inclusions, from the golden raisins used here to sour cherries and chocolate chips.
Yield: 16 (40 g / 1.4 oz) cookies
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
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.