Cooking Light Breakfast Fig and Nut Cookies

Breakfast cookies are a family favorite in this house. Kids love them and they make the perfect grab and go meal when you are rushing out the door in the morning. I made a chocolate chip and almond version a couple months ago and they did not even make it into the freezer.

This recipe comes from The Best of Cooking Light Everyday Favorites: Over 500 of Our All-Time Greatest Recipes Cookbook. I just purchased this cookbook a few weeks ago and loving the recipes they offer. When I saw the recipe for the breakfast fig and nut cookie I put it right to the top of my baking list.

These cookies came out enormous, hearty, and with very good flavor. The flavors were different than what we are used with the recipe calling for figs and allspice. However, I love trying new things and was very pleased with the outcome. And if my taste buds are not convincing enough then my 4 year old gave it two thumbs up which always means this one is a keeper

Breakfast Fig and Nut Cookies

Servings: Makes 10 cookies

Serving size: 1 big cookie

Approximate nutritional information (From Cooking Light):

Calories: 211 * Fat: 7.1 * Protein: 4.5 * Fiber: 3.4

Ingredients:

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup unprocessed bran (I found this in the organic baking section of my grocery store)

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon ground allspice

3/4 cup packed brown sugar

1/4 cup softened butter

2 large eggs

1 teaspoon vanilla extract

1/4 cup finely chopped dried figs (I found these in the bulk section of my grocery store)

1/4 cup sweetened dried cranberries

1/4 cup sliced almonds

Directions:

Preheat oven to 350.

Step 1: Combine flours, bran, baking soda, cinnamon, and allspice in a medium bowl and set aside.

Step 2: In a large mixing bowl combine sugar, butter, eggs, and vanilla.

Step 3: Gradually add in the flour mixture until it is all combined.

Step 4: Stir in figs, cranberries, and almonds.

Step 5: Using a 1/4 cup measuring cup drop cookie mixture onto baking sheet about 4 inches apart. Bake for 11-12 minutes. Let them cool completely.

Freezer instructions: After the cookies cool wrap them individually in plastic wrap then put into freezer bag for the freezer.

Reheating instructions: You have a few options for reheating. First, you can take out the night before and let thaw overnight on the counter. Second you can take one right from the freezer, unwrap, and heat up in the microwave for about 20-30 seconds. Lastly, if you are going to bring this for lunch or mid-morning snack then just throw it in your bag and it will be ready for you in a few hours.