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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 148.8
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 150.4 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 6.0 g
  • Protein: 3.8 g

View full nutritional breakdown of Vegan Hungry Girl grab 'n go breakfast cookies calories by ingredient
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Vegan Hungry Girl grab 'n go breakfast cookies

Submitted by: JENNFIT24

Introduction

These are the HG breakfast cookies, but made vegan replacing the egg substitute with flax. I didnt have Gerger peaches so I mashed 1/2 a small banana. These are the HG breakfast cookies, but made vegan replacing the egg substitute with flax. I didnt have Gerger peaches so I mashed 1/2 a small banana.
Number of Servings: 4

Ingredients

    1/2 cup rolled Oatmeal
    6 tbsp whole-wheat flour
    1/4 cup fiber one
    1/4 cup splenda
    1/2 small banana
    1/4 cup canned pumpkin puree
    1 tablespoon ground flaxseed
    1 tablespoon raisins
    1 tablespoon craisins
    2 tbsp Brown Sugar
    1 tsp vanilla extract
    `/2 tsp baking powder
    1/2 tsp cinnamon
    1/8 tsp salt

Directions

Preheat oven to 375 degrees.

Mix the flax with 3 tablespoons of boiling water. Set mixture aside till it is cooled and is a "goopy" consistancy.

Chop raisins and Craisins into small pieces. Set aside.

In a mixing bowl, combine the oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.

Add all wet ingredients (mashed banana pumpkin, and flax),and mix well.

Add liquid mixture to the dry ingredients, and stir until completely blended. Slowly sprinkle chopped raisins and Craisins into the batter, making sure they don't all stick together.

Spray a large baking pan with nonstick spray, and spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon. Place pan in the oven for 12 - 14 minutes (until tops of the treats are just slightly crispy). Remove pan from the oven and allow to cool slightly. Then grab 'n go!


Number of Servings: 4

Recipe submitted by SparkPeople user CANADAGIRL21.





TAGS:  Snacks | Vegan | Vegan Snacks |

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Member Ratings For This Recipe

  • car - 2/5/13

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  • We made these this weekend. The batter tasted pretty good. The cookie is horrible! I would rather do without a cookie than eat this.
    - 1/22/12

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  • Looks good, but Splenda's not vegan as it's tested on animals (they only recently removed bone char from their processing): http://www.biteback.be/news/detail.php?new
    s_id=2019 - 9/3/11

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  • Mine are cooling now and just couldn't wait to sample! Very tasty! Will definitely keep this recipe! I subbed kashi golean crunch for the fiber one - didn't have fiber one. Forgot the vanilla and they still taste wonderful! Can't wait for breakfast tomorrow! :) - 5/12/11

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  • Delicious, thanks for making it vegan! I used 1/8 C of succanat in place of the splenda & brown sugar. I don't like things too sweet. I also subbed 10 grams of chopped 88%dark chocolate for the raisins. Made into 6 serving with about 100 cals & 7 grams of fiber each. - 2/10/10

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  • These breakfast cookies are really good. I used golden raisins and a little extra cinnamon on top. - 12/2/09

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