Breakfast Fig and Nut Cookies

Breakfast Fig and Nut Cookies (Adapted from CL)

3/4 cup packed brown sugar
4 tablespoons butter, melted
2 large eggs
1/4 cup finely chopped dried figs
1/4 cup chopped dried cranberries
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat bran
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup sliced almonds, toasted
2 teaspoons granulated sugar

Preheat oven to 350

In a large bowl, whisk brown sugar, melted butter and eggs. Stir in figs, cranberries and vanilla.

In a medium bowl, whisk together flours, bran, baking soda, cinnamon, and allspice. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.

Measure the dough out using a 1/4 cup measure and place on parchment lined baking sheets at least 3-4" apart. Sprinkle each with a heaping 1/8 teaspoon granulated sugar.

Bake until just set in the center, about 10-12 minutes. Cool 2 minutes on pans. Remove and place on a wire rack to cool completly.

Makes about 10 large cookies

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