Oat and Fruit Breakfast Cookies

For desert, Colleen prepared a breakfast cookies recipe. Well, there is no Mexican flavours in this recipe.


The Oat and Fruit Breakfast Cookies are high in fiber just like the Jicama Salad and Black Bean Soup with Citrus Fruit. It is soft and chewy. This is a wholesome cookie that can occasionally take the place of a real breakfast.


  • 2/3 cup whole wheat flour
  • 1/3 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (ignore if you use salted butter)
  • 1/4 teaspoon ground cinnamon
  • 2/3 cup packed brown sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 cup grated peeled apples
  • 2 1/3 cups rolled oats or quick cooking oats
  • 1/3 cup dried cranberries, chopped
  • 1/3 cup currants


Currants, also known as Zante currants come from Black Corinth grapes (sometimes called Champagne grapes). Like raisins, they have a significant amount of fiber, iron and potassium.

Source: via Colleen

Yield 16 large cookies

P/S: the kitchen doubled the recipe


Oat-and-Fruit-Breakfast-Cookies-2Mix together flours, baking powder and baking soda, salt and cinnamon.
Oat-and-Fruit-Breakfast-Cookies-4In a large bowl, beat butter with brown sugar.

Beat in eggs.

Oat-and-Fruit-Breakfast-Cookies-6Then mix in grated apples.
Oat-and-Fruit-Breakfast-Cookies-7Stir in flour mixtures.
Oat-and-Fruit-Breakfast-Cookies-13Fold in currants, cranberries and oats.
Oat-and-Fruit-Breakfast-Cookies-9Place 1/4 cup balls of batter on parchment lined baking sheets. Flatten with a fork.

Bake at 350F for 17 to 20 minutes, or until golden brown on tops and bottom.

Let cool on rack.

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