Food recipes
Pumpkin Breakfast Cookies
Pumpkin Breakfast Cookies Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched sugars, brown leavening agents, baking soda spices, cinnamon, ground spices, ginger, groun...
Pumpkin Breakfast Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
pumpkin, raw
egg substitute, powder
syrup, maple, canadian
Directions:
Preheat oven to 325 degrees.
Spray 2 large baking sheets with non-stick butter cooking spray, set aside.
Stir flours, sugar, baking soda, cinnamon and ginger in large mixing bowl until well combined.
Add pumpkin, egg substitute (or 1 egg) and 1/4 cup SF maple flavored pancake syrup in a small bowl and mix well.
Add pumpkin mixture to flour mixture and stir until well combined, but do not overmix.
Scoop 1/2 cup + 1 tablespoons dough onto baking sheet.
Flatten with moist spatula or fork.
Continue with the rest of the dough.
Bake 18-20 minutes or until browned on bottom and dark on top.
Yield=6 Big Cookies @ 3Pts.
; 4 @ 5Pts.
; 10 @ 2Pts.
; 12-30 cookies @ 1 Pt.ea.
(30 cookies from this recipe would be quite small).
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
pumpkin, raw
egg substitute, powder
syrup, maple, canadian
Directions:
Preheat oven to 325 degrees.
Spray 2 large baking sheets with non-stick butter cooking spray, set aside.
Stir flours, sugar, baking soda, cinnamon and ginger in large mixing bowl until well combined.
Add pumpkin, egg substitute (or 1 egg) and 1/4 cup SF maple flavored pancake syrup in a small bowl and mix well.
Add pumpkin mixture to flour mixture and stir until well combined, but do not overmix.
Scoop 1/2 cup + 1 tablespoons dough onto baking sheet.
Flatten with moist spatula or fork.
Continue with the rest of the dough.
Bake 18-20 minutes or until browned on bottom and dark on top.
Yield=6 Big Cookies @ 3Pts.
; 4 @ 5Pts.
; 10 @ 2Pts.
; 12-30 cookies @ 1 Pt.ea.
(30 cookies from this recipe would be quite small).