10.16.2009

Cranberry & Fig Breakfast Cookie


So I am not silly enough to think that I have enticed all of you with this post, but I do know if you are a lover of figs like I am, you are very interested.  There is not a real fine line with figs... you usually love them or are scared of them, at least in their raw form.  I myself very much look forward to this time of year when figs are in the grocery stores and are reasonably priced.  I found this recipe a long time ago in some sort of health magazine.  They pitched these little breakfast cookies as a great snack or breakfast after a good run or workout.  Now I have to admit I made these for breakfast this week and I have no intention of going on a good long run before I have one.  However, they are a healthier version of one of my favorite muffins.  And back to those of you who are not a fan of figs, I would still encourage you to try this cookie because they are not overly figgy (yes, I said figgy), but the fruit adds great natural sugar.  The bites of sweet fig and tangy cranberry make this cookie such a perfect breakfast treat.

Cranberry & Fig Breakfast Cookie
Recipe Notes
If you cannot find figs, feel free to substitute more cranberries.
Ingredients
3/4 cup packed brown sugar
1/4 cup butter, melted
2 large eggs
1/4 cup finely chopped figs
1/2 cup sweetened dried cranberries
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup unprocessed bran OR old fashioned oatmeal
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup sliced almonds
Step by Step
1.  Preheat oven to 350 degrees.
2.  Combine first 3 ingredients in a large bowl.  Stir in chopped figs, cranberries and vanilla.
3.  Lightly spoon flours into dry measuring cups; level with a knife.  In a separate bowl, combine flours, bran, baking soda, cinnamon and allspice, stirring with a whisk.
4.  Add flour mixture to egg mixture, stirring just until moist.  Gently fold in almonds.
5.  Drop a 1/4 cup of batter 4 inches apart on 2 nonstick baking sheets.  Bake in two batches for 12 minutes each or until almost set.  Cool 2 minutes on pans.  Remove from pans and cool completely on wire racks.


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