Made with prunes, oats, and almond butter, these cookies are ready in minutes and are perfect to eat!
This post is sponsored by California Prunes.
Many of you love my 3 Ingredient Breakfast Cookies and some have asked for Banana Free Oatmeal Breakfast Cookies. Well, here’s my new version!
If you’re looking for another way to naturally sweeten your cookies or other baked goods, prunes are an ideal choice. And this recipe is an easy first step.
To get started you will need the following materials:
California Prunes. It’s your sweetener and cookie binder. Prunes also impart rich flavor to the cookies.
hot water. This is to help loosen the prunes to blend them into a paste.
Oat, Use whole, rolled oats for this recipe. Instant ones are fine but you’ll need to adjust the volume.
Almond Butter. Let nut butter sit at room temperature. It should be slightly conductive when shaken, not hard. See image below.
cinnamon. Add a punch of hot spice and flavor with cinnamon. You can also use a pinch of nutmeg.
Salt. I always add a pinch of salt to sweet dishes. This helps to round out the flavour.
When it comes to flavor, California plums and almonds make the perfect pairing. Prunes provide sweetness and help hold these cookies together. And luckily Prune has much more to offer.
California prunes may help with gut health. Prunes are a good source of sorbitol, soluble and insoluble fiber, and antioxidants. Prunes are a prebiotic (foods that nourish our gut bacteria) food and may provide some additional benefits to our gut microbiome.
Research suggests that prunes are effective in helping to relieve mild to moderate constipation. This is helpful for everyday life and can be helpful for traveling as well. Prunes are portable which makes them an easy snack to take on the road.
How to make prune puree
A simple prune puree is a key ingredient in these cookies. To make it, you blend prunes with hot water in a blender or food processor. Prune puree helps the cookies stay together without the need for eggs or other binders. It also adds sweetness and moisture and plenty of nutrition to the process.
Once you’ve pureed the prunes and mixed them with the oats and other ingredients, roll and press the cookies to bake.
Use fresh, plump prunes. Prunes are a pantry staple and have a long shelf life. But if your dough has been hanging around a bit too long and has started to dry out, the cookie dough won’t come together as easily.
Don’t bake too much. These cookies are not like dough. They won’t brown evenly and can dry out easily. Stick to the 10-12 minute cook time.
These cookies are best enjoyed within 2-3 days. Eat them lukewarm or allow them to cool completely on a cooling rack and then transfer them to a sealed container. I like to use a large jar with a lid and store it in the pantry or on the countertop.
Prune Oatmeal Cookies
Made with prunes, oats, and almond butter, these cookies are ready in minutes and are perfect for road trips and on-the-go snacking.
Servings: 6 (2 cookies each)
- 4 ounce dried plum
- ¼ cup hot water
- 1 cup old fashioned oats
- ¼ cup almond butter
- ⅓ cup brown sugar
- and a half small spoon cinnamon
- pinch of salt
Preheat oven to 350°F. Lightly spray half a baking sheet with oil or line with parchment.
Blend prunes with warm water in a small food processor or blender until a thick paste forms.
Place puree in a medium mixing bowl. Stir in oats, brown sugar, almond butter, cinnamon, and salt until a dough forms. Use a large tablespoon measure to scoop out dough, roll, then flatten 12 small cookies and place on prepared baking sheets.
Bake at 350°F for about 12 minutes or until cookies are lightly browned and fragrant. Enjoy warm or let cool on a cooling rack before transferring to a sealed container for up to 3 days.
success tipsUse fresh, plump prunes. Prunes are a pantry staple and have a long shelf life. But if your dough has been hanging around too long and has started to dry out, the cookie dough won’t come together as easily. Don’t bake too much. These cookies are not like dough. They won’t brown evenly and can dry out easily. Stick to the 10-12 minute cook time.
Calories: 207kcal , Carbohydrates: 35Yes , Protein: 4Yes , thick: 7Yes , Saturated fat: 1Yes , Polyunsaturated Fat: 2Yes , monounsaturated fat: 4Yes , Sodium: 5milligrams , Potassium: 282milligrams , Fiber: 4Yes , sugar: 20Yes , Vitamin A: 148IU , vitamin C: 1milligrams , Calcium: 63milligrams , iron: 1milligrams