Breakfast Fruit and Nut Cookies
July 29, 2012 9:07 pm
Sometimes you want something sweet and chocolatey but you still want it to be healthy!! I found this recipe in my Eat-Clean Diet Cookbook by Tosca Reno and I just love them. However, I am a chocolate FREAK so I added some bittersweet chocolate chips (to keep them low sugar still) I made them to take on vacation with me so I could have some healthy cookies to share and enjoy.
Breakfast Fruit and Nut Cookies
Author: Tosca Reno - Revised by Tammy
Recipe type: Cookies
Prep time:
Cook time:
Total time:
Serves: 12-15
It's great to have a delicious yet so healthy cookie you can eat it for Breakfast ... these cookies are perfect for that and great with coffee or hot tea!
Ingredients
- ½ Cup Brown Sugar
- ¼ Cup Coconut Oil*
- 3 Egg Whites
- ¼ Cup Dried Figs (I used Raisens)
- ¼ Cup Dried Cranberries
- 1 tsp vanilla
- 1 Cup all purpose flour
- ½ Cup Whole Wheat Flour
- ½ Bran Flakes
- 2 TBSP Flax Meal
- ½ tsp baking soda
- ¼ tsp cinnamon
- ¼ tsp allspice
- ¼ Cup slivered almonds
- 1 Cup Bittersweet Chocolate Chips (I used Ghiradelli)
- *Note: One of the changes I made was the Coconut Oil in this recipe ... it is healthier and the ingredient she called for I did not have on hand ... you could also use Canola oil. The Coconut Oil makes a difference in the flavor but I like it :) I'm sure you will too.
Instructions
- Preheat oven to 350. Combine sugar, oil and egg whites in large mixing bowl. Stir in chopped dried fruits and vanilla.
- Combine flours, bran, baking soda, flax meal and spices and whisk.
- Add flour mixture to egg mixture, stirring until just combined. Fold in almonds and 1 Cup Bittersweet Chocolate Chips
- Drop by spoonfull onto baking sheet lined with parchment paper. Bake for 12 minutes or until almost set. Cool then transfer to storage container.
