Breakfast Cookies

Breakfast Cookies Recipe
Photo: Greg Dupree; Styling: Caroline M. Cunningham

 

Carolyn says: "Did someone say 'cookie'? These grab-and-go breakfast bites taste indulgent, but they're made with whole wheat flour, nuts, and dried fruit. Drizzle them with a cranberry juice-flavored glaze."

Yield:

Makes 10 cookies

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 8 Hours, 40 Minutes

Nutritional Information

Calories 357
Fat 18.4 g
Protein 7.5 g
Carbohydrate 44.8 g
Fiber 2.4 g

Ingredients

1/2 cup butter, softened
1/4 cup honey
1/2 teaspoon table salt
2 cups whole wheat flour
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups coarsely chopped assorted mixed nuts and dried fruit
Parchment paper
1/2 cup plus 2 Tbsp. powdered sugar
1 tablespoon cranberry juice

Preparation

Preheat oven to 325°. Beat butter, honey, and salt at medium-low speed with an electric mixer until creamy. Add whole wheat flour, vanilla, and baking soda, and beat 1 minute or until blended. Stir in mixed nuts and dried fruit. Shape dough into a large log (about 3 inches in diameter); wrap in plastic wrap, and chill 8 hours to 1 week. Cut dough into 1/2-inch-thick slices, and place on a parchment paper-lined baking sheet. Bake 20 minutes. Stir together powdered sugar and cranberry juice. Drizzle glaze over cookies.

Carolyn O'Neil

,

The Slim Down South Cookbook, Oxmoor House, 2013

January 2014
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