Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 137.5
- Total Fat: 6.2 g
- Cholesterol: 13.9 mg
- Sodium: 103.2 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 3.3 g
- Protein: 3.8 g
View full nutritional breakdown of Breakfast cookies calories by ingredient
Breakfast cookies
Submitted by: BTVMADSIntroduction
An experiment in delicious, portable breakfasts! An experiment in delicious, portable breakfasts!Number of Servings: 16
Ingredients
-
1 1/2 cup whole wheat flour
1 cup rolled oats
1/2 cup brown sugar
1/2 cup pecans (or nuts of your choice)
1 tablespoon baking powder
1 tbsp pumpkin pie spice
1.25 cup pumpkin
3/4 cup milk
1 egg slightly beaten
1/3 cup veg oil (canola oil)
Directions
Mix all dry ingredients together. Add pumpkin, milk, oil and slightly beaten egg. Mix lightly (do not over mix) add walnuts.
You can make giant muffins, reg. muffins or spread onto a cookie sheet. I like the cookie sheet because it is easy to cut into squares, you can make them the size you want and stores easily.
Bake 375-400 for about 15 to 20 mins. use toothpick to check middle to see if done. Do not over cook.
These freeze really well. I wrap them individually and they thaw out quickly for the morning at work or snack.
Makes 16 cookies/bars
Number of Servings: 16
Recipe submitted by SparkPeople user BTVMADS.
You can make giant muffins, reg. muffins or spread onto a cookie sheet. I like the cookie sheet because it is easy to cut into squares, you can make them the size you want and stores easily.
Bake 375-400 for about 15 to 20 mins. use toothpick to check middle to see if done. Do not over cook.
These freeze really well. I wrap them individually and they thaw out quickly for the morning at work or snack.
Makes 16 cookies/bars
Number of Servings: 16
Recipe submitted by SparkPeople user BTVMADS.
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