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Pumpkin Breakfast Cookies

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“Sounds like something tasty and easy!”
READY IN:
28mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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