Pumpkin Breakfast Cookies |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Sounds like something tasty and easy! Ingredients:
1 cup unbleached flour |
1 cup whole wheat flour |
3/4 cup light brown sugar |
3/4 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
15 ounces libby's canned pumpkin |
1/4 cup fat free egg substitute |
1/4 cup maple syrup |
Directions:
1. Preheat oven to 325 degrees.
2. Spray 2 large baking sheets with non-stick butter cooking spray, set aside.
3. Stir flours, sugar, baking soda, cinnamon and ginger in large mixing bowl until well combined.
4. Add pumpkin, egg substitute (or 1 egg) and 1/4 cup SF maple flavored pancake syrup in a small bowl and mix well.
5. Add pumpkin mixture to flour mixture and stir until well combined, but do not overmix.
6. Scoop 1/2 cup + 1 tablespoons dough onto baking sheet. Flatten with moist spatula or fork.
7. Continue with the rest of the dough.
8. Bake 18-20 minutes or until browned on bottom and dark on top.
9. Yield=6 Big Cookies 3Pts.; 4 5Pts.; 10 2Pts.; 12-30 cookies 1 Pt.ea.(30 cookies from this recipe would be quite small).
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