Snack

Apricot Walnut Breakfast Cookie is for Breakfast, Snack.

Apricot Walnut Breakfast Cookie takes 20 minutes to prepare.

Apricot Walnut Breakfast Cookie takes 11 minutes to cook.

Apricot Walnut Breakfast Cookie makes 32 servings.

The ingredients for Apricot Walnut Breakfast Cookie are:

*Splenda No Calorie Sweetener, 1 cup
Brown Sugar, .5 cup, packed
Instant, Quick, and Regular Oats Cereal, 2.5 cup, dry, yields
*Whole Wheat Flour, 3 cup
Wheat bran, crude, 1 cup
Baking Soda, 3 tsp
Baking Powder, 1 tsp
Salt, 1 tsp
Cinnamon, ground, 3 tbsp
Vanilla Extract, 1 tsp
Egg substitute, liquid (Egg Beaters), 1 cup
Applesauce, unsweetened, .75 cup
Walnuts, 1 cup, chopped
Apricots, dried, .5 cup, halves
Whey Gourmet Protein Powder Vanilla Ice Cream Flavour, 30 gram(s)
1 cup nonfat milk

Here is how you make Apricot Walnut Breakfast Cookie:

Preheat oven to 350degrees.Combine splenda, brown sugar, applesauce, vanilla, and milk.In a separate bowl combine whole wheat flour, oats, bran,protein powder, baking soda, baking powder, salt, and cinnamon.Mix wet and dry ingredients then add walnuts and apricots. Stir to combine.Drop onto a cookie sheet with a silicone mat or cooking spray on it, using 2 rounded tablespoon measures for each cookie. Bake for 11 minutes. Makes 32 cookies. They are a bit like muffin tops.Number of Servings: 32Recipe submitted by SparkPeople user MARSHALL21.

The nutritional information for Apricot Walnut Breakfast Cookie is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 122.7

• Total Fat: 3.3 g
• Cholesterol: 1.3 mg
• Sodium: 292.8 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 3.6 g
• Protein: 5.1 g