Apricot Almond Breakfast Cookie
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
12 cookies
- Serves:
- 12
ingredients
- 2 large eggs, beaten
- 118.29 ml honey
- 59.14 ml butter, softened
- 236.59 ml carrot, grated
- 4.92 ml vanilla
- 118.29 ml almonds, toasted and chopped
- 118.29 ml dried apricot, chopped
- 236.59 ml whole wheat flour
- 2.46 ml baking soda
- 473.18 ml rolled oats
- 2.46 ml nutmeg
- 4.92 ml cinnamon
- 29.58 ml wheat germ
directions
- 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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RECIPE SUBMITTED BY
mikesgyrl93
212