Apricot Almond Breakfast Cookie |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Healthy breakfast cookie with pretty basic ingredients. It is a mish-mash of several recipes and my idea of what I would like in a breakfast cookie, which is good protein but not too much sugar that is something my kids will eat. Ingredients:
2 large eggs, beaten |
1/2 cup honey |
1/4 cup butter, softened |
1 cup carrot, grated |
1 teaspoon vanilla |
1/2 cup almonds, toasted and chopped |
1/2 cup dried apricot, chopped |
1 cup whole wheat flour |
1/2 teaspoon baking soda |
2 cups rolled oats |
1/2 teaspoon nutmeg |
1 teaspoon cinnamon |
2 tablespoons wheat germ |
Directions:
1. Cream together the eggs, butter, vanilla and honey. Add in the shredded carrots and stir. In a separate bowl combine flour, oatmeal, baking soda, cinnamon, nutmeg and wheat germ. Combine wet ingredients with dry. Add in almonds and apricots. Scoop 1/4 cup of batter per cookie onto a cookie sheet or stone and flatten a bit. Bake for 15 minutes at 350*, let cookies sit on pan for a minute or two and then cool on a wire rack.
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