Vegan Hungry Girl grab 'n go breakfast cookies

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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

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.