Breakfast Pumpkin Cookies (Altered)
- Number of Servings: 48
Ingredients
1.75 c cooked, pureed pumpkin1.5 c Splenda brown sugar blend.5 c Better 'n Eggs egg substitute.5 c Canola oil1.5 c white flour1.25 c whole wheat flour1 tbsp baking powder2 tsp cinnamon1 tsp nutmeg.5 tsp salt.25 tsp ginger1 c walnuts, chopped
1. preheat oven 400 degrees F
2. mix pumpkin, brown sugar, eggs, oil thoroughly.
3. blend dry ingredients; add to pumpkin mix.
4. add nuts.
5. drop by teaspoonfuls on greased cookie sheet.
6. bake 10-12 mins until golden brown.
Number of Servings: 48
Recipe submitted by SparkPeople user DIGGING4ROOTS.
2. mix pumpkin, brown sugar, eggs, oil thoroughly.
3. blend dry ingredients; add to pumpkin mix.
4. add nuts.
5. drop by teaspoonfuls on greased cookie sheet.
6. bake 10-12 mins until golden brown.
Number of Servings: 48
Recipe submitted by SparkPeople user DIGGING4ROOTS.
Nutritional Info Amount Per Serving
- Calories: 99.1
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 84.3 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 0.9 g
- Protein: 1.6 g
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