Breakfast Fig and Nut “Cookies”

These oversized cookies are more like muffin tops, but calling them cookies makes them seem more fun!

Help get your child involved in mealtime as well as initiate a lifelong interest in cooking and nutrition by letting your toddler help prepare food in the kitchen.

Let your toddler help by:                      

• Pouring the measured figs and cranberries into a bowl.
• Stirring the ingredients of the recipe.
• Pouring the measured almonds into the batter.

Ingredients

• 3/4 cup packed brown sugar
• 1/4 cup butter, melted
• 2 large eggs
• 1/4 cup finely chopped dried figs
• 1/4 cup sweetened dried cranberries
• 1 teaspoon vanilla extract
• 4.5 ounces all-purpose flour (about 1 cup)
• 2.4 ounces whole-wheat flour (about 1/2 cup)
• 1/2 cup unprocessed bran
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 cup sliced almonds
• 2 teaspoons granulated sugar

Directions

1.  Preheat oven to 350°.
2.  Combine first 3 ingredients in a large bowl. Stir in figs, cranberries, and vanilla.
3.  Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, and next 3 ingredients in a bowl, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.
4.  Drop by level 1/4-cup measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar. Bake at 350° for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks.

Make funny photos of the process, upload to the App. Write about your toddler's impressions and whether he/she liked the recipe.