Regardless these "cookies" are a great way to start the day especially when the chances of eating at the desk or en route to the desk are high. You'll also feel pretty good about eating them - whole wheat flour, wheat bran, dried fruit, and nuts. But don't let all that healthy stuff scare you, they are really good.
Breakfast Cookies
Adapted from a Cooking Light recipe
3/4 c. packed brown sugar
1/4 c. butter, melted
2 large eggs
1/4 c. finely chopped dried figs*
1/4 c. dried cranberries*
1 t. vanilla extract
1 c. all-purpose flour
1/2 c. whole wheat flour
1/2 c. wheat bran
1/2 t. baking soda
1/4 t. ground cinnamon
1/4 t. ground allspice
1/4 c. sliced almonds
2 t. granulated sugar
1. Preheat oven to 350 F.
2. Combine first three ingredients in a large bowl. Stir in chopped figs, cranberries, and vanilla.
3. Lightly spoon flours into dry measuring cups; level with knife. Combine flours, bran, baking soda, cinnamon, and allspice with a whisk. Add flour mixture to egg mixture, stirring until moist. It will be really thick and sticky. Fold in almonds.
4. Drop by 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar.
5. Bake at 350 F for 12 minutes or until almost set. They will be slightly browned around the edges. Do not wait for them to look "done" or they will be dry and overdone.
6. Cool 2 minutes on pans. Remove from pans; cool completely on wire wracks.
7. Enjoy!
* I almost always sub in dried dates for the figs. I've also used an assortment of whatever dried fruit I have on hand, including apricots, raisins, and pineapple. You can also swap out the almonds for walnuts, pecans, or whatever nuts you like. Don't like nuts feel free to skip that.
