fig oatmeal carrot breakfast cookies

These little babies are packed with nutrients! Figs, oatmeal, carrots, walnuts, bran flakes…everything to jumpstart your morning! All crammed into a super moist and decadent cookie – great for on the go families. They are a dream come true for kids running out the door or husbands who don’t have time for coffee. Or moms who, after getting everyone out the door, just want to sit for a moment with her tea and munch on something healthy and wholesome. Use them on camping trips or car rides or…dessert! No one besides you has to know that this isn’t really a cookie…

Fig Oatmeal Carrot Breakfast Cookies

Makes about 20 large cookies.

Store in the refrigerator in an airtight container for up to a week.

¾ cup soft butter

1 cup brown sugar

2 eggs

3 tablespoons molasses

½ cup skim milk

1 cup flour

1 teaspoon cinnamon

¼ teaspoon nutmeg

¾ teaspoon baking soda

1 teaspoon salt

1 cup bran flakes

2 cups oats

½ cup chopped figs

¾ cup shredded carrots

¾ cup chopped walnuts

Preheat oven to 375˚.

Sift together flour, baking soda, cinnamon, nutmeg and salt. Set aside.

Cream butter and sugar together. Add eggs, one at a time, then molasses and milk. Add flour mixture and mix until just combined.

Fold in bran flakes, oats, figs, carrots and walnuts.

Scoop large cookies out onto cookie sheet.

Bake for 12-15 minutes or until barely done through. They will be very fragile so let them set up a bit on the sheet before removing to foil.