This is a favorite of my husband and his office. He is constantly asking if I will make a batch for him to take to work. His co-workers frequently ask for the recipe. I do not put the sugar on top.
Breakfast Fig and Nut "Cookies"
jazzwood Posted: 10/30/09
heidicooks Posted: 12/30/08
Yum-o! I love how naturally sweet they taste and I always add extra nuts or cranberries!!
csaunders80 Posted: 02/01/09
Love these cookies. I put these in the fridge after they are baked and have one for breakfast until they are gone. I usually use melted Brummel and Brown instead of butter because that's what I have on hand and these always turn out great. So good!
saracat Posted: 04/07/10
This recipe is delicious. I can imagine infinite possibilities for combinations in these "cookies". I used wheat germ instead of the bran since that is what I had on hand and it turned out great. I also baked for 11 minutes instead of 12. Highly recommended; my only complaint is that it's hard to eat just one.
KLStorck Posted: 10/12/09
These are delicious!! Would be great with a range of fruit. My husband, who rarely enjoys a 'muffin' likes these.
flageolet Posted: 01/28/10
this is an amazing recipe, the first time i made them i think i doubled the recipe and they came out better. this time they flattened out like a cookie rather than a muffin top, anyone else had that problem? taste wonderful and i will continue making them. i usually use black walnuts, some cardamon is nice, shot of honey and dates.
roxydog99 Posted: 03/14/10
I love this recipe but am having the same problem with the cookies flattening out lately...... I got new flour and baking powder and got the same result!
kisstina Posted: 06/04/11
I used dates, raisins, walnuts & ground flaxseed instead. I also added a touch of honey. These came out great. The texture was somewhat like a scone, but looked like a biscuit...YUMMY!!!
FoodieMomof2 Posted: 02/16/12
This is a family favorite! I make a few substitutions though. I delete the figs and increase the cranberries. Instead of bran I use dry old-fashioned oatmeal. I also add the zest of one orange. Usually I double the recipe and keep the dough in the fridge and bake just enough for one morning plus snacks as these are great "energy bars." I have not had a problem with this variation going flat. You do have to be careful not to overbake. The cookies should still be a bit "raw" when you take them out as they will continue to cook for a few minutes.
eatyoface Posted: 03/29/12
BerryGoodie Posted: 04/04/13
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.