Apricot Almond Breakfast Cookie

Name: Apricot Almond Breakfast Cookie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 cookies, 12 serving(s)
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

Submitted by mikesgyrl93

"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."

Download

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.