Pumpkin Breakfast Cookie

Yield: 18 servings ( Serving Size: Cookies )
Community Recipe from

Ingredients

  • 1 cup(s) Rolled oats
  • 1 cup(s) Whole wheat flour
  • 1/2 cup(s) Fiber One bran cereal, ground up in blender
  • 1/2 cup(s) Sugar (or Splenda)
  • 2/3 cup(s) Pureed peaches, baby food
  • 1/2 cup(s) Canned pumpkin
  • 1/2 cup(s) Egg substitute
  • 1/2 cup(s) Craisins
  • 1/4 cup(s) Brown sugar
  • 1 tablespoon(s) French vanilla powdered creamer
  • 1 teaspoon(s) Baking powder
  • 1 teaspoon(s) Cinnamon

Preparation

  1. Preheat oven to 350 - grease cookie sheets

  2. 1. combine oats, flour, cereal, sugar, brown sugar, baking powder, cinnamon - mix well

  3. 2. in separate bowl, dissolve creamer in 4 tablespoons of hot water - add peaches, pumpkin, egg sub and mix well

  4. 3. add liquid to dry mixture and stir until blended

  5. 4. add Craisins

  6. 5. refrigerate 30 minutes

  7. 6. spoon 2 tablespoons of batter onto sheet for each cookie - use the back of a spoon to spread the mixture out (cookies don't spread during baking)

  8. 7. bake for 12 minutes or until tops are slightly crispy
February 2013

This recipe is a personal recipe added by Micki76 and has not been tested or endorsed by MyRecipes.

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