Prep 10 mins
Cook 18 mins
Sounds like something tasty and easy!
- 1 cup unbleached flour
- 1 cup whole wheat flour
- 3⁄4 cup light brown sugar
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 15 ounces Libby's canned pumpkin
- 1⁄4 cup fat free egg substitute
- 1⁄4 cup maple syrup
- 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).
Not bad... I had to make some changes based on what I have... so all white flour, and honey rather than the syrup. Also used one egg rather than the substitute. I did add some rolled oats and some craisins to this to get a more rounded breakfast cookie. That being said, these are super moist and HUGE! If you are making them for children, I highly suggest making closer to 10 or 12 rather than 6, as there is no way my 5 yo could eat a whole one of these. I couldn't eat a whole one... I shared mine with the 17 mo. I will cut back on the sweet next time... maybe using light corn syrup rather than honey. Thanks for the recipe!