breakfast cookies

Today has been a crazy cooking day.  I didn't want to cook as much as I did, and I didn't plan on cooking all day when I got up this morning, but one thing led to another, and I ended up cooking a lot.  It started with these breakfast cookies.  We were going to go pick peaches and blackberries so we were headed out early.  I decided it would be easier to make a portable breakfast and let the boys sleep a little longer, so I finally tried this hungry girl recipe.  It was OK.  Although I was told they weren't any good, both of the big boys ate 2.  They were fine.  Nothing spectacular, but not bad or anything.  I think they were great for a breakfast, but if you are really thinking cookie, then they would be disappointing.  They are the first breakfast "cookie" that I have made that was truly healthy.

Ingredients

• 1 cup rolled oats
• 3/4 cup whole wheat flour
• 1/2 cup fiber one bran cereal
• 1/2 cup Splenda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup hot water
• 4 teaspoons Coffee-mate Sugar Free French Vanilla powdered creamer
• 2/3 cup peaches baby food (Like Gerber or Beechnut- it is almost 2 full jars)
• 1/2 cup canned pumpkin
• 1/2 cup fat free egg substitute
• 2 Tablespoons raisins
• 2 Tablespoons craisins

Directions

1. Preheat oven to 375
2. In food processor or blender, grind fiber one to breadcrumb consistency.
3. In a large bowl, combine dry ingredients (oats, flour, fiber one, splenda, baking powder, cinnamon and salt.)  
4. In another bowl, dissolve the powdered creamer in the hot water.  Add other wet ingredients (peaches, pumpkin, and egg substitute) and stir until mixed well.
5. Add liquid mixture to dry ingredient sand stir until completely blended.  Stir in raisins and craisins. 
6. Spray a large baking sheet with non-stick spray.  Spoon batter into 8 evenly spaced cookies.  Spread out a bit with rubber spatula.  
7. Bake for 12-14 minutes or until tops are slightly crispy.  Allow to cool slightly on the sheet.