I had a hankering for something sweet so I made Tosca Reno's breakfast cookie recipe from her Eat Clean Diet Cookbook. They are so easy to make and taste delicious. It took 15 minutes total to make. Both Marko and Anthony enjoyed the cookies!
BREAKFAST COOKIES
Adapted from The Eat Clean Diet Cookbook, by Tosca Reno
1/2 c. brown sugar
1/4 cup olivina or light oil
3 egg whites
1/4 c. dried figs, finely chopped
1/4 c. dried cranberries, finely chopped
1 tsp best quality vanilla
1 c. all-purpose flour
1/2 c. whole-wheat flour
1/2 c. bran flakes
1/2 tsp baking soda
2 tbsp ground flax seed
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 cup slivered almonds
Preheat the oven to 350 degrees Fahrenheit. Combine the brown sugar, oil and egg whites in a large mixing bowl. Whisk together to combine. Stir in the dried fruits and vanilla.
In a medium mixing bowl, combine the all-purpose flour, whole-wheat flour, bran flakes, baking soda, ground flax seed, cinnamon and allspice. Whisk together to incorporate.
Using a wooden spoon or rubber spatula, stir the flour mixture into the egg mixture in two additions. Fold in the almonds.
Roll tablespoons-full of the dough between your hands to form balls. Drop the balls onto parchment- or Silpat-lined baking sheets. These cookies do not spread, so they can be placed relatively closely together on the baking sheet. Using your fingers, flatten the dough balls.
Bake for 12 minutes, then allow the cookies to cool on the baking sheet enough for you to handle them. Transfer to wire racks to cool completely.
