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.
I have been needing a breakfast cookie. I am severely allergic to wheat and eggs so this looked like a starting point. I made changes to this recipe based on what I had on hand. I didn’t have canned pumpkin but I did have a can of pumpkin pie filling (heehee darn). I omitted the Splenda, and only used the protein powder, flour, baking powder, quick oats and pie filling. The recipe was watery so I added an 1/8c more quick oats. ***Used 2 scoops of vanilla premier protein powder, gluten free flour. ****I also stirred in dried cranberries. I tripled this and it made 5 large cookies. I flattened them on a greased cookie sheet and baked at 350 for 16mins. This was perfect!
THANK YOU for the inspiration! I needed this!
I have been needing a breakfast cookie. I am severely allergic to wheat and eggs so this looked like a starting point. I made changes to this recipe based on what I had on hand. I didn’t have canned pumpkin but I did have a can of pumpkin pie filling (heehee darn). I omitted the Splenda, and only used the protein powder, flour, baking powder, quick oats and pie filling. The recipe was watery so I added an 1/8c more quick oats. ***Used 2 scoops of vanilla premier protein powder, gluten free flour. ****I also stirred in dried cranberries. I tripled this and it made 5 large cookies. I flattened them on a greased cookie sheet and baked at 350 for 16mins. This was perfect!
THANK YOU for the inspiration! I needed this!
