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Community Recipe
from [Micki76]
Pumpkin Breakfast Cookie

Pumpkin Breakfast Cookie

  • Yield: 18 servings ( Serving Size: Cookies )

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

Preheat oven to 350 - grease cookie sheets

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

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

3. add liquid to dry mixture and stir until blended

4. add Craisins

5. refrigerate 30 minutes

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)

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

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Pumpkin Breakfast Cookie recipe

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