Mini Pumpkin Almond Craisin Coconut Oatmeal Cookies
Nutritional Info
- Servings Per Recipe: 80
- Amount Per Serving
- Calories: 52.4
- Total Fat: 2.0 g
- Cholesterol: 7.7 mg
- Sodium: 44.2 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.6 g
- Protein: 0.9 g
View full nutritional breakdown of Mini Pumpkin Almond Craisin Coconut Oatmeal Cookies calories by ingredient
Introduction
at approx. 50 calories each, these are a mini sweet way to get you daily fiber. You can substitute non-sweetened applesauce for the pumpkin. I use pumpkin that I cook, puree and freeze from Halloween. at approx. 50 calories each, these are a mini sweet way to get you daily fiber. You can substitute non-sweetened applesauce for the pumpkin. I use pumpkin that I cook, puree and freeze from Halloween.Number of Servings: 80
Ingredients
-
1 stick butter or margarine
2/3 cup sugar
2/3 cup brown sugar (packed)
1 Tbsp vanilla extract (I split with almond extract)
1/2 cup pumpkin puree
2 eggs
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp salt
1 cup flour (could use whole wheat)
3 cups Old Fashioned Oat Meal
1 cup Craisins (or Raisins. whichever I have on hand)
1/2 cup pan roasted almonds, chopped
1/2 cup coconut, flaked
Tips
This is a quick breakfast. As shown, there is approx. 250 calories and very filling. Good fiber source.
Directions
preheat oven to 375 degrees.
Cream butter, sugars, eggs, puree and extracts together.
Sift in dry ingredients (flour, Baking Powder, Baking Soda and Salt). Mix well. Add oatmeal, craisins, almonds. and coconut. Stir until well incorporated.
Prepare cookie sheet with parchment or sil-pat pad. These can be sticky. I use an ice cream scoop 1/2 full (aprox. 2 Tbsp.) to drop dough onto the sheets. These do not come out flat, they are little mounds, about two bites.
Bake for 15 minutes, or until lightly browned.
Let cool about 5-10 minutes before removing from the cookie sheet to allow set up or they will stick.
Enjoy. I love these with my morning coffee! (Hazelnut)
Serving Size: makes 80 2-3" cookies
Number of Servings: 80
Recipe submitted by SparkPeople user JONESEYJR55.
Cream butter, sugars, eggs, puree and extracts together.
Sift in dry ingredients (flour, Baking Powder, Baking Soda and Salt). Mix well. Add oatmeal, craisins, almonds. and coconut. Stir until well incorporated.
Prepare cookie sheet with parchment or sil-pat pad. These can be sticky. I use an ice cream scoop 1/2 full (aprox. 2 Tbsp.) to drop dough onto the sheets. These do not come out flat, they are little mounds, about two bites.
Bake for 15 minutes, or until lightly browned.
Let cool about 5-10 minutes before removing from the cookie sheet to allow set up or they will stick.
Enjoy. I love these with my morning coffee! (Hazelnut)
Serving Size: makes 80 2-3" cookies
Number of Servings: 80
Recipe submitted by SparkPeople user JONESEYJR55.