Apricot Almond Breakfast Cookie

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READY IN: 30mins
SERVES: 12
YIELD: 12 cookies
UNITS: US

INGREDIENTS

Nutrition
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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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