Rating: 4.5 stars
15 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Maureen Callahan
Recipe by Cooking Light July 2006

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Yield:
10 servings (serving size: 1 "cookie")
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

211 calories; calories from fat 31%; fat 7.1g; saturated fat 3.3g; mono fat 2.4g; poly fat 0.8g; protein 4.5g; carbohydrates 33.2g; fiber 3.4g; cholesterol 54mg; iron 1.8mg; sodium 115mg; calcium 37mg.
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