I received a Hungry Girl email today and this was one of the recipes that were featured. Here is what the email said about the recipe: These things are large, fiber-packed, portable, and SOOO DELICIOUS!!!! Make a batch in the PM, and you'll have super-quick b-fasts for the next few AMs! HG Alternative! If you don't feel like whipping out the blender to grind that Fiber One, simply leave the F1 crumbs out of the recipe. Your cookies won't be as high in fiber, but they'll still taste great and clock in with a POINTS. value of 2* each.

Ingredients

4 serv.

oats (not instant)↗1⁄2 cup
whole wheat flour↗6 tablespoons
Fiber One cereal, ground to a breadcrumb-like consistency in a blender (bran, original)1⁄4 cup
Splenda granular↗1⁄4 cup
peach baby food (Gerber or another brand of pureed peaches, found in the baby food aisle)1⁄3 cup
pure canned pumpkin↗1⁄4 cup
liquid egg substitute (like Egg Beaters Original)↗1⁄4 cup
golden raisin↗1 tablespoon
craisins (Ocean Spray original)↗1 tablespoon
brown sugar, not packed↗2 tablespoons
coffee mate sugar-free french vanilla powdered coffee creamer2 teaspoons
baking powder↗1⁄2 teaspoon
cinnamon↗1⁄2 teaspoon
salt↗1⁄8 teaspoon

Step-by-step instructions

1
Preheat oven to 375 degrees.
2
Chop raisins and Craisins into small pieces. Set aside.
3
In a mixing bowl, combine the oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.
4
In a separate bowl, dissolve Coffee -mate into 2 tablespoons hot water. Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute), and mix well.
5
Add liquid mixture to the dry ingredients, and stir until completely blended. Slowly sprinkle chopped raisins and Craisins into the batter, making sure they don't all stick together.
6
Spray a large baking pan with nonstick spray, and spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon. Place pan in the oven for 12 - 14 minutes (until tops of the treats are just slightly crispy). Remove pan from the oven and allow to cool slightly. Then grab 'n go!

Source: food.com

Original recipe ↗

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