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The best breakfast cookies incorporate fiber and protein and have less butter and sugar than conventional cookies. In these cookies, Dried Plum Puree adds moisture and makes a batter that pairs well with everything from raisins to cranberries and chocolate chips.
In a bowl, whisk together the oats, flour, almond flour, baking powder, baking soda, cinnamon, and salt.
In a stand mixer fitted with the paddle attachment, mix the butter, almond butter, and prune puree until nearly smooth.
Add the sugars and mix until creamy, about 3 minutes. Briefly mix in the egg, water, and vanilla. Gradually mix the dry ingredients into the butter-sugar mixture. Fold in the prune bits. Refrigerate for at least 1 hour or up to 3 days.
Preheat the oven to 325F [160C] convection or 350F [180 C] without convection. Line 2 baking sheets with parchment paper.
Portion chilled dough into 16 pieces about 40 grams each. Put pistachios in a bowl. Roll each piece of dough into a ball and press the top into the pistachios. Then place on baking sheet and flatten to resemble the shape of a cookie. Press the chocolate disc on top and sprinkle with sea salt, if desired.
Bake for 15 to 17 minutes or until browned on edges and set on the top. Cool completely on baking sheets.
135 g / 1 1/2 cups rolled oats (ground in a food processor if desired)
105 g / 3/4 cup whole-wheat flour
60 g / 1/2 cup almond flour
1/2 teaspoon baking soda
2 g / 1 teaspoon ground cinnamon
3 g / 3/4 teaspoon salt
75 g / 1/3 cup unsalted butter
32 g / 2 tablespoons creamy unsalted almond butter or peanut butter
70 g / 1/4 cup Dried Plum Puree
45 g / 1/4 cup brown sugar
35 g / 3 tablespoons granulated sugar
1 large egg
1 tablespoon water
1 teaspoon vanilla extract
70 g / 1/2 cup Prune Bits or cranberries
75 g / 1/2 cup shelled pistachios (optional)
75 g / 1/2 cup chocolate discs (optional)
Sea salt flakes (optional)
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