Breakfast Fig And Nut "cookies
From twohot 12 years ago
- 14 mins to make
- Serves 10
These over sized 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 shopping list
- 1/4 cup butter, melted $ shopping list
- 2 large eggs $ shopping list
- 1/4 cup finely chopped dried figs shopping list
- 1/4 cup sweetened dried cranberries shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup all-purpose flour (about 4 1/2 ounces) shopping list
- 1/2 cup whole wheat flour (about 2 1/3 ounces) shopping list
- 1/2 cup unprocessed bran (about 1 ounce) shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 1/4 teaspoon ground allspice shopping list
- 1/4 cup sliced almonds shopping list
- 2 teaspoons granulated sugar $ shopping list
How to make it
- Preheat oven to 350°.
- Combine first 3 ingredients in a large bowl. Stir in chopped figs, cranberries, and vanilla.
- 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.
- 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.
- Nutritional Information
- Amount per serving
- Calories: 211
- Calories from fat: 31%
- Fat: 7.1g
- Saturated fat: 3.3g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.8g
- Protein: 4.5g
- Carbohydrate: 33.2g
- Fiber: 3.4g
- Cholesterol: 54mg
- Iron: 1.8mg
- Sodium: 115mg
- Calcium: 37mg
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