Dessert

breakfast cookie is for Breakfast, Dessert.

breakfast cookie takes several minutes to prepare.

breakfast cookie takes several minutes to cook.

breakfast cookie makes 48 servings.

The ingredients for breakfast cookie are:

1 cup chopped dried apricots; 3/4 cup dried cranberries; 1/2 cup orange juice; 1/2 cup all purpose flour[ can use almond flour] ; 1/2 cup whole wheat flour; 1tsp baking soda; 1 tsp salt; 1 tsp cinnamon; 1/2 cup sesame seeds; 1 cup butter, room temperature; 1 cup brown sugar; 1/2 cup white sugar; 2 large eggs; 1 tsp pure vaNILLA EXTRACT; 1/2 TSP ALMOND EXTRACT; 1/2 CUP GROUND FLAX SEED; 3 CUPS OLD FASHIONED OATS, UNCOOKED; 1 CUP WHEAT GERM; 3/4 CUP SLICED ALMONDS TOASTED; 3/4 CUP CHOPPED PECANS. HEAT ORANGE JUICE AND POUR OVER APRICOTS AND CRANBERRIES IN A SMALL BOWEL. SET ASIDE. SIFT FLOUR, BAKING SODA, SALT, AND CINNOMON TOGETHER. set aside. IN A LARGE MIXING BOWL, CREAM BUTTER WITH BROWN SUGAR AND WHITE SUGAR. ADD EGGS, VANILLA,AND ALMOND EXTRACT. mix well. ADD DRIED APRICOTS AND CRANBERRIES WITH JUICE THAT THEY'VE SOAKED IN. STIR IN FLOUR MIXTURE, AND MIX WELL. ADD GROUND FLAX DEEDS, OTS, AND WHEAT GERM. stir to mix. STIR IN ALMONDS. wrap the moist dough tightly in plastic wrap, and refigerate at least 3 hours or overnight

Here is how you make breakfast cookie:

drop dough by heaping tablespoon onto parchment lined baking sheets. bake at 350 degreees for 12-14 minutes or until golden brown. let hot cookies set on baking sheets for few minutes before transferring to waxed paper -lined countertop or wire racks to cool. makes 4 dozen cookies.Number of Servings: 48Recipe submitted by SparkPeople user CELERY5.

The nutritional information for breakfast cookie is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 188.4

• Total Fat: 9.8 g
• Cholesterol: 53.2 mg
• Sodium: 117.6 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 3.3 g
• Protein: 5.4 g

The dietary needs meet for breakfast cookie is Vegetarian