Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies
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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 24.6
  • Total Fat: 0.6 g
  • Cholesterol: 11.3 mg
  • Sodium: 55.5 mg
  • Total Carbs: 4.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 0.8 g

View full nutritional breakdown of Pumpkin Breakfast Cookies calories by ingredient
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Easy, low calorie, no flour, no fat, no dairy, soft and chewy cookies. Easy, low calorie, no flour, no fat, no dairy, soft and chewy cookies.
Number of Servings: 48


    2.0 tsp Vanilla Extract
    4.0 cup (1 serving) Honey Bunches of Oats with Almonds Cereal
    1.0 tsp Baking Powder
    1.0 tsp Baking Soda
    12.0 tsp Sucralose (like Splenda)
    7.0 serving Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup)
    2.0 serving Eggs - Jumbo Grade A Eggs - California Ranch Fresh - 1 Egg = 1 Serving (63g)
    1.0 tsp Pumpkin pie Spice
    1.0 tsp Salt


Mix 3.5 cups (7 servings) pumpkin, 2 eggs, Splenda, spices, salt, baking soda, baking powder, and vanilla. Gently stir in 4 cups cereal. Mix well so all cereal is well coated in pumpkin mixture. Drop by tablespoonfuls into parchment lined cookie sheets. Gently smooth down tops of each cookie with a spoon so each cookie is approximately 1/2 inch thick. Bake at 375 degrees Fahrenheit for 15-20 minutes. (These take longer to bake than regular cookies since they contain so much moist pumpkin.) When done, they will be gently firm to touch. Serving Size: Makes 48 large soft & chewy cookies. Store in sealed container in refrigerator.

Number of Servings: 48.0

Recipe submitted by SparkPeople user WENEPTUN.

TAGS:  Desserts |

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  • Sounds good. - 10/14/19

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