1/4 cup of this mixture is way too much .... they didn't get done on the inside and were "gommy". Perhaps scoop by tablespoon onto your cookie sheet. That way they would not be so big and would get done on the inside. I didn't find the taste that appealing either.
Breakfast Fig and Nut "Cookies"
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.
More From Cooking Light
- 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
- 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
- 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.
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