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Apricot Almond Breakfast Cookie

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“Healthy breakfast cookie with pretty basic ingredients. It is a mish-mash of several recipes and my idea of what I would like in a breakfast cookie, which is good protein but not too much sugar that is something my kids will eat.”
READY IN:
30mins
SERVES:
12
YIELD:
12 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream together the eggs, butter, vanilla and honey. Add in the shredded carrots and stir. In a separate bowl combine flour, oatmeal, baking soda, cinnamon, nutmeg and wheat germ. Combine wet ingredients with dry. Add in almonds and apricots. Scoop 1/4 cup of batter per cookie onto a cookie sheet or stone and flatten a bit. Bake for 15 minutes at 350*, let cookies sit on pan for a minute or two and then cool on a wire rack.

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