Apricot Walnut Breakfast Cookie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
*Splenda No Calorie Sweetener, 1 cupBrown Sugar, .5 cup, packed Instant, Quick, and Regular Oats Cereal, 2.5 cup, dry, yields *Whole Wheat Flour, 3 cup Wheat bran, crude, 1 cupBaking Soda, 3 tsp Baking Powder, 1 tsp Salt, 1 tsp Cinnamon, ground, 3 tbsp Vanilla Extract, 1 tsp Egg substitute, liquid (Egg Beaters), 1 cup Applesauce, unsweetened, .75 cup Walnuts, 1 cup, chopped Apricots, dried, .5 cup, halves Whey Gourmet Protein Powder Vanilla Ice Cream Flavour, 30 gram(s) 1 cup nonfat milk
Preheat oven to 350degrees.
Combine splenda, brown sugar, applesauce, vanilla, and milk.
In a separate bowl combine whole wheat flour, oats, bran,protein powder, baking soda, baking powder, salt, and cinnamon.
Mix wet and dry ingredients then add walnuts and apricots. Stir to combine.
Drop onto a cookie sheet with a silicone mat or cooking spray on it, using 2 rounded tablespoon measures for each cookie. Bake for 11 minutes. Makes 32 cookies.
They are a bit like muffin tops.
Number of Servings: 32
Recipe submitted by SparkPeople user MARSHALL21.
Combine splenda, brown sugar, applesauce, vanilla, and milk.
In a separate bowl combine whole wheat flour, oats, bran,protein powder, baking soda, baking powder, salt, and cinnamon.
Mix wet and dry ingredients then add walnuts and apricots. Stir to combine.
Drop onto a cookie sheet with a silicone mat or cooking spray on it, using 2 rounded tablespoon measures for each cookie. Bake for 11 minutes. Makes 32 cookies.
They are a bit like muffin tops.
Number of Servings: 32
Recipe submitted by SparkPeople user MARSHALL21.
Nutritional Info Amount Per Serving
- Calories: 122.7
- Total Fat: 3.3 g
- Cholesterol: 1.3 mg
- Sodium: 292.8 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 3.6 g
- Protein: 5.1 g