This pumpkin spice breakfast cookie can either be made into 1 large cookie or 2 smaller bite-sized cookies. It is easily adaptable by swapping pumpkin out for applesauce and adding in some dried cranberries or chopped nuts.
Ingredients
- 0.33 cups rolled oats
- 0.25 cups canned pumpkin
- 3 tablespoons nonfat dry milk powder
- 2 tablespoons soy protein isolate
- 1 tablespoon all-purpose flour
- 1 tablespoon granular sucralose sweetener , such as Splenda®
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons baking powder
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
-
2
Mix oats, pumpkin, milk powder, soy protein isolate, flour, sucralose sweetener, cinnamon, and baking powder together in a medium bowl. Flatten dough out onto the baking sheet to form 1 large cookie, or scoop dough into smaller cookies.
-
3
Bake in the preheated oven until edges are golden, about 20 minutes.
Nutrition Facts
Per serving
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