Healthy oat snack cookies

    33 min

    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.

    127 people made this

    Serves: 30 

    • 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
    • 100g raisins
    • 30g chopped walnuts
    • 50g chopped dried apricots

    Prep:25min  ›  Cook:8min  ›  Ready in:33min 

    1. Preheat oven to 180 C / Gas 4. Grease baking trays or line with parchment.
    2. 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.
    3. 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.
    4. 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.

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    Reviews in English (112)


    WOW!! These are so good we have a hard time stopping at 1 or 2! I pour boiling water over the prunes, apricots and dried cranberries (which we like better than raisins) so they can get soft and plump up then use the water off the dried fruit for my 2T. I puree the prunes in the blender with the liquid ingredients. When the prunes and liquid are blended well, I add the apricots and pulse a few times to chop, then the nuts and cranberries. That way there is no chopping and all the liquid ingredients are in one place and ready to pour into the dry. The dough is stiff, but needs no extra liquid..especially with the softened fruit which adds a little more moisture. We stir as much as possible then finish with our hands! Most ovens are different but we usually end up baking these for 8 1/2 to 9 minutes as they do get dry if baked too long and are so much better a little underbaked. May help to do a few test cookies to get the time right.  -  23 Jun 2005  (Review from Allrecipes US | Canada)


    This is a phenomenal recipe! I took some of the advice from the other reviews and made a few changes to turn these into Chocolate Chocolate Chip Breakfast Cookies. I used 3 1/2 cups whole wheat flour instead of white, and (because these are for my kids) I processed the rolled oats to a fine consistency in the food processor. I also added 2/3 cup unsweetened cocoa to the dry ingredients. I substituted 3/4 cup unsweetened applesauce for the prune puree, and omitted the dried fruit and nuts. I added a bag of high quality dark chocolate chips. I scooped out the dough onto a baking sheet and put it in the freezer for a few minutes for ease of handling. Then I patted down the dough and wrapped the cookies to freeze. This way, I can just pull these out of the freezer and bake them fresh before school every morning. My kids LOVE these!  -  27 Aug 2006  (Review from Allrecipes US | Canada)


    This recipe was great! Just helpful hint to all, you can use baby food prunes, for the prune puree. It is alot faster!  -  20 May 2002  (Review from Allrecipes US | Canada)