Best Breakfast Cookie

Awesome recipe! I followed most of RIVKA’s suggestions in her review - soaked the fruit, mixed all wet ingredients in a blender, including apricots, but added raisins & walnuts separately. I also substituted with 1.5 cups of whole wheat flour mixed with 2.5 cups all purpose. These are a great snack. Just like a breakfast bar but less sweet & not from a package full of preservatives.

I have made these a few times and each time I add different things - dried blueberries, walnuts, pecans, raisins, flax, chia. So many differnt ways to go and I use whole wheat flour and also add apple sauce. They're great!

Pretty good. I used applesauce and pecans instead of prune juice and walnuts. The perfect baking time in my oven was 10 minutes, and these really do not spread at all, so I could still get 6 cookies to a cookie sheet. That was nice to cut down on the time I was in the kitchen baking them. Very hearty cookis, and soft, so I can see how they would be fun for breakfast. thanks for the recipe!

So good you wouldn't know they are healthy! I used applesauce in place of the oil and lined my pan with parchment paper. I used wheat flour instead of bleached and added just a few chocolate chips. I used craisens and raisens and no nuts. So yummy, even my 19month old loves them!

So good you wouldn't know they are healthy! I used applesauce in place of the oil and lined my pan with parchment paper. I used wheat flour instead of bleached and added just a few chocolate chips. I used craisens and raisens and no nuts. So yummy, even my 19month old loves them!

These are FANTASTIC! I divided the batch in half and made one with dried fruit and the other with pumpkin. For both, I used 1.5 cups whole wheat flour and 1/2 cup oat bran in place of the white flour (to help polish my husband's cholesterol even better!), cut the sugar to 2/3 cup each (and mixed with the dry ingredients), and used 1/2 cup egg substitute for the whites. For the dried fruit cookie, I replaced the oil and prune puree with 1/2 cup unsweetened applesauce. I got an antioxidant fruit & nut mix from the local grocer, and poured boiling water over 1 cup of it while I mixed the other ingredients. I then drained the fruit before adding it in. It made the dough nice and moist (like thick oatmeal). I used a 1/4 cup measuring cup to scoop these onto the parchment papers and a spatula to smush them down with, and ended up with exactly 11 cookies, which baked for 9 minutes. Don't leave them in any longer if you can help it! I ended up over-baking the pumpkin ones since they seemed a little undercooked, and now they're a little tough. For those, I used 1/2 cup pumpkin puree for the oil & prune, used 1.5 tsp pumpkin pie spice instead of the cinnamon, and a handful of raisins at the end instead of the fruit & nuts. They were all right, but I think that's mostly due to my baking them for 10-11 minutes. They were also not as moist at the fruit ones, so I might add a little more pumpkin next time, too. Also, instead of using my hands, I noticed that the fruit cookie wa