Breakfast Cookies with Pistachios and Chocolate

Ingredients

• 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)