High Fiber Breakfast Cookies

A baking rack full of high fiber cookies.

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Nourish your gut with our High Fiber Breakfast Cookies, crafted with ingredients known for their digestive benefits. Gluten-free and dairy-free, each cookie combines almond flour, rolled oats, walnuts, and apricots with California prune puree for a natural sweetness. Enhanced with almond butter, maple syrup, and a touch of coffee, these wholesome treats offer a comforting solution while promoting digestive wellness.



For the cookie dough:

1 cup almond flour

1 cup gluten-free rolled oats

½ teaspoon baking powder

¼ teaspoon salt

¾ cup walnuts, chopped

½ cup apricots, diced

¼ cup almond butter, salt free

¼ cup prune puree

6 tablespoons maple syrup

2 tablespoons coffee, black

2 teaspoons vanilla extract


To make the cookies:

Preheat the oven to 350° F.

Combine almond flour, rolled oats, baking powder, and salt in the bowl of a mixer fitted with a paddle attachment. Mix on low speed until combined.

Add the remaining ingredients and mix on low speed until completely combined. The dough will be very sticky.

Using a small scoop or tablespoon, portion the dough into 2 tablespoon sized balls. Place dough balls on a parchment lined baking sheet and press down to flatten into ¼ inch high discs. Use wet fingers or another piece of parchment paper to flatten the dough.

Bake cookies for 12 to 14 minutes or until golden brown.

To store:

Store in an airtight container for up to 5 days.


How to make Prune Puree

  • 16 ounces pitted California prunes
  • 1/2 cup hot water
Combine the prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary.
Store the purée in an airtight container in the fridge for up to 4 weeks.


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