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

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 3 ingredients in a large bowl. Stir in chopped figs, cranberries, and vanilla.

Step 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.

Step 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.

Ratings & Reviews

Four Stars

rainblossom82
May 16, 2015
This recipe was a nice blend of figs & cranberries, but was a bit on the dry side.  Good for dunking. 

Good breakfast/snack!

BerryGoodie
May 02, 2015
I thought these were really good. They were easy to make and I ate them for breakfast or a snack all week. I used dried cherries instead of cranberries and oatmeal instead of bran. A 1/4 scoop makes a large cookie. They were light and fluffy. Adding some chocolate chips would actually turn these into some really good dessert cookies! I'll be making these again!

BerryGoodie's Review

heidicooks
April 04, 2013
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.

eatyoface's Review

MGoodlife
March 29, 2012
Amazing cookies!

FoodieMomof2's Review

KLStorck
February 16, 2012
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.

kisstina's Review

eatyoface
June 04, 2011
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!!!

saracat's Review

csaunders80
April 07, 2010
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.

roxydog99's Review

kisstina
March 14, 2010
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!

flageolet's Review

FoodieMomof2
January 28, 2010
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.

MGoodlife's Review

jazzwood
December 02, 2009
N/A