These oversized cookies look more like muffins and make a fun breakfast snack or mid-day nibble when paired with a glass of milk. Take your toddler's help in making these cookies, for a fun way to keep her occupied. Figs are a great source of antioxidants, minerals and vitamins, plus they're high in soluble fiber, making them a healthy addition to your little one's diet.
- 3/4 cup brown sugar
- 1/4 cup butter, melted
- 2 large eggs
- 1/4 cup finely chopped dried figs
- 1/4 cup sweetened dried cranberries
- 1 tsp (teaspoon) vanilla extract
- 1 cup all-purpose flour
- ½ cup whole-wheat flour
- 1/2 cup wheat / oat bran
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 cup sliced almonds
- 2 tsps granulated sugar
Calories – 534 Kcal, Proteins – 11.0 g, Total Fat – 17.6 g, Total Carbohydrates – 87.0 g, Cholesterol – 124 mg, Sodium – 286 mg, Potassium – 352 mg
- 1Preheat the oven to 350°. Combine brown sugar, butter and eggs in a bowl. Next, add the dried figs, cranberries, and vanilla essence. You can ask your child to do this step. Just show them once and observe while they do it.
- 2Next, combine the all-purpose flour and the wheat flour, bran, and next 3 ingredients in a bowl, stirring with a whisk. Add this flour mixture to the egg mixture, stirring just until they are moist. Do not mix too much. Gently fold in the almonds.
- 3The consistency of the batter should be such that the blob of batter when dropped on the baking sheet with a spoon retains its shape. Drop the blobs 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar.
- 4Bake at 350° for 12 minutes or until almost set. Remove and cool for 2 minutes on pans. Remove from pans; and cool completely on wire racks.
- 5You can let your toddler help by asking him to pour the measured figs and cranberries into a bowl, or making him stir the ingredients in Step 2. The kid can also pour out blobs of batter onto the baking tray.
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