About this recipe:These healthy cookies are wholesome enough for breakfast on the go, and great for the children as a midday snack. The trick is to under-bake them a little bit. They've got a cake like texture - these aren't the chewy or crisp cookie variety! The pureed prunes allow for less fat to be used in the recipe; to easily make the prune puree, simply puree pitted prunes in a blender with the oil.
440g dark brown soft sugar
200g porridge oats
500g plain flour
1 tablespoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 tablespoons rapeseed oil
140g pureed prunes
2 tablespoons water
5 egg whites
1 1/2 teaspoons vanilla extract
30g chopped walnuts
50g chopped dried apricots
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Method Prep:25min › Cook:8min › Ready in:33min
Preheat oven to 180 C / Gas 4. Grease baking trays or line with parchment.
In a large bowl, stir together the dark brown soft sugar, oats, flour, bicarb, baking powder, salt and cinnamon. Make a well in the centre and pour in the rapeseed 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 5cm apart onto the prepared trays and flatten to 1cm tall with wet hands. These cookies do not flatten very much while baking.
In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from trays to cool on wire racks.