This is a recipe from Tosca Reno Author of the bestseller "The Eat Clean Diet Cookbook". This is one of my favorite go-to cookbooks when I want a great-tasting recipe that also keeps you lean. I made a batch and packed some goodie bags for my evening clients Lynn and Candy. They loved them and also purchased Tosca's book. Here is the recipe for you to enjoy!
Breakfast Fruit and Nut Cookies
Ingredients:1/2 Cup Brown Sugar1/4 Cup Olivina or Light Oil (I used Land o Lakes Butter with Olive Oil Blend)3 Egg Whites1/4 Cup Finely Chopped Dried Figs1/4 Cup Dried Cranberries1 Tsp Best Quality Vanilla1 Cup All-Purpose Flour1/2 Cup Whole Wheat Flour1/2 Cup Bran Flakes2 Tbsp Ground Flax Seed1/2 Tsp Baking Soda1/4 Tsp Ground Cinnamon1/4 Tsp Ground Allspice1/4 Cup Slivered Almonds
1. Preheat Oven to 350 degrees.2. Combine sugar, oil and egg whites in a large mixing bowl. Stir in chopped dried fruit and vanilla.3. Lightly spoon all-purpose flour into measuring cups and level with a knife. Combine Whole Wheat Flour, Bran, Baking Soda, Flax Seed and Spices. Stir with a whisk or fork.4. Add flour mixture to egg mixture, stirring until just combined. Fold in Almonds.5. Drop by tablespoon full onto baking sheets lined with parchment paper or Silpat. Bake for 12 minutes or until almost set. Cool on pans and transfer to wire racks to cool completely.
*Make sure to let these cookies cool properly on a rack before placing them in an airtight container.