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These oversized cookies are more like muffin tops, but calling them cookies makes them seem more fun. These healthy treats make a great breakfast or snack when they're paired with a glass of milk. Unprocessed bran is usually found near the hot cereals in the grocery; if you can't find it, substitute oat bran or crushed bran-flake cereal.

Maureen Callahan
Recipe by Oxmoor House August 2010


Recipe Summary

10 servings (serving size: 1 "cookie")


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

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

  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, and next 3 ingredients in a bowl, 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.

  • let your toddler help by: Pouring the measured figs and cranberries into a bowl. Stirring the ingredients in Step Pouring the measured almonds into the batter.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.


Cooking Light First Foods

Nutrition Facts

211 calories; 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.