Breakfast Fig and Nut "Cookies"

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.

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

Ingredients

• 3/4  cup  packed brown sugar
• 1/4  cup  butter, melted
• 2  large eggs
• 1/4  cup  finely chopped dried figs
• 1/4  cup  sweetened dried cranberries
• 1  teaspoon  vanilla extract
• 1  cup  all-purpose flour (about 4 1/2 ounces)
• 1/2  cup  whole wheat flour (about 2 1/3 ounces)
• 1/2  cup  unprocessed bran (about 1 ounce)
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  ground cinnamon
• 1/4  teaspoon  ground allspice
• 1/4  cup  sliced almonds
• 2  teaspoons  granulated sugar

Preparation

Preheat oven to 350°.

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.

Nutritional Information

Calories:

211 (31% from fat)

Fat:

7.1g (sat 3.3g,mono 2.4g,poly 0.8g)

Protein:

4.5g

Carbohydrate:

33.2g

Fiber:

3.4g

Cholesterol:

54mg

Iron:

1.8mg

Sodium:

115mg

Calcium:

37mg