Breakfast cookiesSubmitted by: BTVMADS
IntroductionAn experiment in delicious, portable breakfasts! An experiment in delicious, portable breakfasts!
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)
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.