People of all ages love to hear they are getting a cookie for breakfast or for a mid afternoon snack, right?

I love this recipe for my raisin and apricot breakfast cookies because they are filling with oats and fruit and they offer a healthy, yet fun, twist on a recipe that can fill in any snack gap of the day.

Raisin and Apricot Breakfast Cookies Ingredients:

• 1 cup brown sugar
• 1 ¼ cup rolled oats
• 2 cups all purpose flour
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ teaspoon ground cinnamon
• 3 tablespoons melted butter
• ¼ cup prune puree or applesauce
• ¼ cup orange juice
• 3 egg whites
• 1 teaspoon vanilla extract
• 1/3 cup raisins
• ¼ cup chopped dried apricots

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon.
3. Add the oil, prune puree, orange juice, egg whites and vanilla.  Mix until blended.
4. Add the raisins and apricots.
5. Grease cookie sheets and scoop 2 generous tablespoons of dough per cookie.
6. Bake 10-11 minutes, until just set; do not overbake.
7. Cool cookies on a rack.  Store in airtight container.

Yield:18 cookies

Enjoy!