Breakfast Fig And Nut "Cookies" Recipe

Name: Breakfast Fig And Nut "Cookies"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup packed brown sugar; 1/4 cup butter, melted; 2 large eggs; 1/4 cup finely chopped dried figs; 1/4 cup sweetened dried cranberries; 1 teaspoon vanilla extract; 4.5 ounces all-purpose flour (about 1 cup); 2.4 ounces whole-wheat flour (about 1/2 cup); 1/2 cup unprocessed bran; 1/2 teaspoon baking soda; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 cup sliced almonds; 2 teaspoons granulated sugar

Servings: persons

3/4 cup packed brown sugar
1/4 cup butter, melted
2 large eggs
1/4 cup finely chopped dried figs
1/4 cup sweetened dried cranberries
1 teaspoon vanilla extract
4.5 ounces all-purpose flour (about 1 cup)
2.4 ounces whole-wheat flour (about 1/2 cup)
1/2 cup unprocessed bran
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup sliced almonds
2 teaspoons granulated sugar

1
Preheat oven to 350u00b0.
2
Combine first 3 ingredients in a large bowl. Stir in figs, cranberries, and vanilla.
3
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, and next 3 ingredients in a bowl, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.
4
Drop by level 1/4-cup measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar. Bake at 350u00b0 for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks.
5
let your toddler help by: Pouring the measured figs and cranberries into a bowl. Stirring the ingredients in Step Pouring the measured almonds into the batter.
6
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7
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574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup packed brown sugar, 1/4 cup butter, melted, 2 large eggs, 1/4 cup finely chopped dried figs, and more.

Yes, Breakfast Fig And Nut "Cookies" falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Breakfast Fig And Nut "Cookies"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions