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.

Yield: 10 servings (serving size: 1 "cookie")
Recipe from Cooking Light

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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

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

  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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