Prune Breakfast Cookies

• 1 cup Whole Wheat Pastry Flour
• 1/4 cups Flax Meal
• 1/4 cups Nonfat Dry Milk Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Baking Powder
• 1/4 teaspoons Kosher Salt
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Allspice
• 3 Tablespoons Unsalted Butter, Softened
• 1/2 cups Pure Maple Syrup
• 1/2 cups Unsweetened Applesauce
• 1/4 cups Plain, Non-fat Greek Yogurt
• 2 teaspoons Vanilla Extract
• 3/4 cups Old Fashioned Oats
• 3/4 cups Diced Prunes

1. Preheat oven to 375 F and line a baking sheet with parchment paper or a Silpat mat.
2. In a large bowl whisk together the flour, flax meal, dry milk powder, baking soda, baking powder, salt, cinnamon, and allspice.
3. In a mixing bowl using a stand mixer or a handheld mixer beat together the softened butter, maple syrup, applesauce, Greek yogurt and vanilla extract. Slowly add the dry ingredients beating until combined.
4. With a rubber spatula fold in the oats and diced prunes. Using a 2 inch cookie scoop, scoop out balls of the dough and place them about 2 inches apart on the prepared baking sheet.
5. Bake the cookies on the middle rack of the oven for 10-12 minutes or until set and golden around the edges. Cool on a wire rack and store in an airtight container or freeze them.

whole wheat pastry flour, ubc, ubc, baking soda, ubc, ubc, ground cinnamon, ubc, unsalted butter, maple syrup, unsweetened applesauce, ubc, vanilla, oats, prunes

Taken from tastykitchen.com/recipes/breakfastbrunch/prune-breakfast-cookies/ (may not work)