Apricot Almond Breakfast Cookie Recipe

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Ingredients:

Serving

Directions:

Cream together the eggs, butter, vanilla and honey. Add in the shredded carrots and stir. In a separate bowl combine flour, oatmeal, baking soda, cinnamon, nutmeg and wheat germ. Combine wet ingredients with dry. Add in almonds and apricots. Scoop 1/4 cup of batter per cookie onto a cookie sheet or stone and flatten a bit. Bake for 15 minutes at 350*, let cookies sit on pan for a minute or two and then cool on a wire rack.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1065.9 Kcal (4463 kJ)
Calories from fat	338.23 Kcal
		% Daily Value*
Total Fat	37.58g	58%
Cholesterol	123.5mg	41%
Sodium	551.5mg	23%
Potassium	882.11mg	19%
Total Carbs	171.9g	57%
Sugars	75.44g	302%
Dietary Fiber	12.43g	50%
Protein	21.03g	42%
Vitamin C	2.3mg	4%
Vitamin A	0.4mg	14%
Iron	7.8mg	43%
Calcium	147.3mg	15%

Amount Per 100 g
Calories	352.79 Kcal (1477 kJ)
Calories from fat	111.95 Kcal
		% Daily Value*
Total Fat	12.44g	58%
Cholesterol	40.88mg	41%
Sodium	182.53mg	23%
Potassium	291.96mg	19%
Total Carbs	56.9g	57%
Sugars	24.97g	302%
Dietary Fiber	4.11g	50%
Protein	6.96g	42%
Vitamin C	0.8mg	4%
Vitamin A	0.1mg	14%
Iron	2.6mg	43%
Calcium	48.8mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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