Breakfast

Fig and Nut Breakfast "cookies" is for Breakfast.

Fig and Nut Breakfast "cookies" takes 15 minutes to prepare.

Fig and Nut Breakfast "cookies" takes 17 minutes to cook.

Fig and Nut Breakfast "cookies" makes 20 servings.

The ingredients for Fig and Nut Breakfast "cookies" are:

3/4 c. Splenda Brown Sugar, packed
1/2 c. Butter, melted
1 1/4 c. Egg substitute (such as egg beaters)
1/2 c. Dried Figs, chopped
1/2 c. Dried Cranberries
2 tsp. Vanilla
1 c. All-purpose white Flour
2 c. Whole Wheat Flour
1 c. Oats
4 tbsp. Flaxseed, ground
1 tsp. Baking Soda
1 tsp. Ground Cinnamon
1/2 tsp. Ground Allspice
1/2 Almonds, sliced or chopped

Here is how you make Fig and Nut Breakfast "cookies":

Preheat oven to 350 degrees.1 - Combine the first 3 ingredients in a large borl. Stir in chopped figs, cranberries, and vanilla. 2 - Lightly spoon flours into a dry measuring cup, and place in another large bowl. Combine flours, oatmeal, baking soda, cinnamon, allspice, and flaxseed - mix together. Add flour to egg mixture, stirring just until moist.3 - Drop by level 1/4 cup measures 4 in. apart on a baking sheet lined with parchment paper. Bake at 350 degrees for 17 minutes or until almost set. Cool 2 minutes on pan, remove w/ spatula. Cool on wire rack. Yield 20 servings (serving size 1 cookie) Number of Servings: 20Recipe submitted by SparkPeople user DOLCE_UNO.

The nutritional information for Fig and Nut Breakfast "cookies" is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 201.8

• Total Fat: 6.8 g
• Cholesterol: 12.4 mg
• Sodium: 64.5 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 2.4 g
• Protein: 4.9 g