these were divine! i changed the original recipe up a bit, which i got from cookinglight.com and made tastier and healthier too.
i use quinoa flour for part but feel free to just use whole wheat for that...same for the oat bran but please keep the almond meal..cause yum, its way better with it. littlefoodie scarfed down a couple for breakfast with some apples satueed in butter and blackstrap mollases so they were a huge hit there.
easy to travel with and a healthy hearty snack too!
(and pics will be up today! promise!!!!)
1/2 cup organic natural brown sugar
1/4 cup unsalted butter, melted and set at room temp
2 lg organic eggs
1/4 cup chopped dried mission figs
1/4 cup unsweetened dried cranberries
1 tsp pure almond extract
1/2 cup whole wheat flour
1/2 cup organic quinoa flour
1/2 cup organic almond meal
1/2 cup oat bran
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/3 cup toasted sliced almonds
preheat oven to 350F.
combine brown sugar, butter and eggs in a large bowl. stir in figs and cranberries and almond extract.
sift ww flour and quinoa flour into bowl. add almond meal, oat bran, baking soda and spices. add to wet mixture until just moist. fold in almonds.
drop by huge heaping tablespoonfuls on cookie sheet covered with parchement, silpat or greased.
sprinkle w/natural organic cane sugar and bake 12-15 min. cool and eat!
Labels: almonds, dried cranberries, fig cookies, littlefoodie, mission figs, oat bran, organic quinoa flour
