Who wouldn’tlike cookies at breakfast?  Well, theseare good for you, can be made vegan, and are being posted by popular demandfrom the participants of the 52 Moves Nia Workshop.

These oversized cookies are more likemuffin tops, but calling them cookies makes them seem a bit more indulgent.They're chock-full of exercise-friendly ingredients like dried fruit and nuts.They're ideal with a glass of skim milk for breakfast after a morning workout.

Yield: 10 servings (serving size: 1"cookie")

Ingredients

   3/4  cup  packed brown sugar

   1/4  cup  butter, melted (or you can use Earth Balance Vegan Spread)

   2  large eggs (or you can use Egg Replacer, available at health food stores)

   1/4  cup  finely chopped dried figs

   1/4  cup  sweetened dried cranberries

   1  teaspoon  vanilla extract

   1  cup  all-purpose flour (about 4 1/2 ounces)

   1/2  cup  whole wheat flour (about 2 1/3 ounces)

   1/2  cup  unprocessed bran (about 1 ounce)

   1/2  teaspoon  baking soda

   1/4  teaspoon  ground cinnamon

    1/4 teaspoon  ground allspice

   1/4  cup  sliced almonds

   2  teaspoons  granulated sugar

Preparation

Preheat oven to 350°.

Combine first 3 ingredients in a largebowl. Stir in chopped figs, cranberries, and vanilla.

Lightly spoon flours into dry measuringcups; level with a knife. Combine flours, bran, baking soda, cinnamon, andallspice, stirring with a whisk. Add flour mixture to egg mixture, stirringjust until moist. Gently fold in almonds.

Drop by level 1/4 cup measures 4 inchesapart on 2 baking sheets lined with parchment paper. Sprinkle evenly withgranulated sugar. Bake at 350° for 12 minutes or until almost set. Cool 2minutes on pans. Remove from pans; cool completely on wire racks.

Nutritional Information

Calories:  211 (31% from fat)

Fat: 7.1g (sat 3.3g,mono 2.4g,poly 0.8g)

Protein: 4.5g

Carbohydrate:  33.2g

Fiber: 3.4g

Cholesterol:  54mg