Breakfast Fig and Nut "Cookies"

Breakfast Fig and Nut Cookies Recipe
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.

Yield:

10 servings (serving size: 1 "cookie")

Recipe from

Nutritional Information

Calories 211
Caloriesfromfat 31 %
Fat 7.1 g
Satfat 3.3 g
Monofat 2.4 g
Polyfat 0.8 g
Protein 4.5 g
Carbohydrate 33.2 g
Fiber 3.4 g
Cholesterol 54 mg
Iron 1.8 mg
Sodium 115 mg
Calcium 37 mg

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

Preparation

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.

Note:

Maureen Callahan,

July 2006
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