I've made these before, but this time, I doubled the recipe and made a few adjustments so I'd have plenty to freeze. These are fabulous, and I really like them as a pre-run fuel.
|Note: This is NOT my cookie...my photography skills are not this good :)|
The original recipe is from Ellie Krieger on Food Network's Healthy Living. The original recipe makes 12 largish cookies at about 180-190 calories a piece. I doubled mine but got 40 smaller cookies out of it. I didn't calculate my adjustments, but it would be about 108 calories a piece.
Here's mine. This is the doubled version:
1 1/2 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
4 tablespoons unsalted butter
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup brown sugar
5 tablespoons granulated sugar
1/2 cup pumpkin puree (although the first time I used mashed bananas)
2 teaspoons vanilla extract
1 1/2 cup rolled oats
1/2 cup bran cereal flakes
1/4 cup craisins
Scoop out and place on a sprayed cookie sheet. Flatten using moistened fingers (they don't spread at all) and bake at 350 for 12 minutes.
I let these cool and freeze flat in individual bags of two cookies inside of a larger bag, much like I did yesterday's lil smokie pigs in a blanket.
I also am working on a way to use up some overripe pears and some apples that I didn't like the texture of. I have them peeled and quartered and in the crockpot cooking down now. This evening, I'll add some spices and a little sugar to make some apple-pear butter. I'm thinking biscuits in the morning with this on top will be fabulous!
I'm planning on making a loaf of banana bread this evening too. Maybe that with the apple-pear butter would be even better :)