Name: High Fiber Breakfast Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 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

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.

Author: This Mess is Ours
Prep Time: 15 mins
Cook Time: 14 mins
Total Time: 29 minutes
Yield: 12 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

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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

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Instructions

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.

Notes

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.

Nutrition

Serving Size: 1 cookie
Calories: 211
Sugar: 9.8 g
Sodium: 52.1 mg
Fat: 9.4 g
Carbohydrates: 20.5 g
Protein: 4.7 g
Cholesterol: 0 mg

Find it online: https://thismessisours.com/high-fiber/