Breakfast Cookies

Makes 4 cookies

Stacy

ingredients

1/2 cup regular oats (not instant)
6 tbsp. whole-wheat flour
1/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup Splenda No Calorie Sweetener (granulated)
1/3 cup Gerber Peaches (or another brand of pureed peaches, found in the baby food aisle)
1/4 cup canned pure pumpkin
1/4 cup fat-free liquid egg substitute
1 tbsp. golden raisins
1 tbsp. Craisins
2 tbsp. brown sugar, not packed
2 tsp. Coffee-mate Sugar Free French Vanilla powdered creamer
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. salt

1
Preheat oven to 375 degrees.
2
Chop raisins and Craisins into small pieces. Set aside.
3
In a mixing bowl, combine the oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.
4
In a separate bowl, dissolve Coffee -mate into 2 tbsp. hot water. Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute), and mix well.
5
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.
6
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.