Breakfast Cookies

This recipe is a real winner in our home. Served with fresh juice or smoothies, it's a fantastic boost for breakfast. You can use any kind of nuts and dried fruit you like. We've omitted the raisins and even used cashews because that's what we had on hand.

Breakfast Cookies

2 cups sucanat or turbinado
2 1/2 cups rolled oats
2 cups all-purpose flour
2 cups whole wheat flour
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 cup coconut oil
3/4 cup prune puree (baby food)
2 tablespoons water
5 egg whites
1 1/2 teaspoons vanilla extract
3/4 cup raisins
1/4 cup chopped nuts
1/3 cup chopped dried apricots

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.

2. In a large bowl, stir together the oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the coconut oil, prune puree, water, egg whites and vanilla. Mix until well- blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands.

3. In the preheated oven, bake 8 minutes for chewy cookies (they will not get crisp). Remove from cookie sheets to cool on wire racks.