Fruit & nut cookies

Well…I tried a new clean eating recipe.  It really wasn’t that far of a stretch for me since I love baking…so, way more my speed!

Breakfast Fruit and Nut Cookies:


Yup, I know, they look much tastier in the cookbook!  Why is that the way it always works?  Ha!  So, although I usually say that I am not a breakfast eater, the truth is that I do eat it.  I just don’t eat right when I get up.  Or even within the hour.  Normally I get showered, feed all the beings in my house furry and otherwise, get Ashton’s lunch together, chug down some coffee and off we go.  It’s in the car when my whirlwind has slowed down a bit that I realize, “Hey…I could use a bite of something”.  Well, these “type” of cookies are a typical fare for my on-the-go breakfast.  I admit, my usual go-to recipe has butter and a “bit” more sugar… 🙂 I do usually use whole wheat flour and flax though, so, points for that.  Anyhoo, here’s the recipe from the Eat-Clean Diet Cookbook (pg 33):

Preheat oven to 350F

1/2 c. brown sugar
1/4 c. melted Olivina (recipe for this in the cookbook) or light oil
3 egg whites
1/4 c. finely chopped dried figs
1/4 c. dried cranberries
1 tsp vanilla
1 c. all-purpose flour
1/2 c. bran flakes
2 Tbsp ground flax seed
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 c. slivered almonds

Combine sugar, oil and egg whites in large mixing bowl. Stir in chopped dried fruits and vanilla.

Lightly spoon all-purpose flour into measuring cups and level with a knife.  Combine whole-wheat flour, bran, baking soda, flax seed and spices.  Stir with a whisk or fork.

Add flour mixture to egg mixture, stirring until just combined. Fold in almonds.

Drop by tablespoon full onto baking sheets lined with parchment paper or Silpat.  Bake for 12 minutes or until almost set.  Cool on pans and transfer to wire racks to cool completely.

Nutritional Info per cookie:
Calories 154
Protein 2g
Carbs 22g
Dietary Fiber 1g
Sugar 12g
Fat 6g
Sodium 26mg

These are pretty tasty little things.  They are a good substitute for my typical “breakfast cookie” since they are very similar, just less sugar and oil instead of butter.  I tend to try to use what I have on hand, so I used craisins for all of the dried fruit instead of dates.  Also, I used kashi cereal as a substitute for the bran flakes because it also had slivered almonds in it!  Am I an improviser or what?!  The important thing is that they are super yummy.  You should try them.


I want to hear what YOU think!

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