Breakfast Fig and Nut Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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These oversized cookies are more like muffin tops, but calling them cookies makes them seem a bit more indulgent. They're chock-full of exercise-friendly ingredients like dried fruit and nuts. They're ideal with a glass of skim milk for breakfast after a morning workout. Ingredients:
3/4 cup packed brown sugar |
1/4 cup butter, melted |
2 large eggs |
1/4 cup finely chopped dried figs |
1/4 cup sweetened dried cranberries |
1 teaspoon vanilla extract |
1 cup all-purpose flour (about 4 1/2 ounces) |
1/2 cup whole wheat flour (about 2 1/3 ounces) |
1/2 cup unprocessed bran (about 1 ounce) |
1/2 teaspoon baking soda |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
1/4 cup sliced almonds |
2 teaspoons granulated sugar |
Directions:
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a large bowl. Stir in chopped figs, cranberries, and vanilla.
3. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, baking soda, cinnamon, and allspice, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.
4. Drop by level 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar. Bake at 350° for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks.
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