Sunday, September 7, 2014

Giant pumpkin chocolate chip breakfast cookie!


Giant pumpkin chocolate chip breakfast cookie
Simply Filling plus 1pp for the chocolate chips

1/2c oatmeal
1 egg
1/4c pumpkin
1/2 - 1 tsp pumpkin pie spice I love pumpkin pie spice so I use a tsp
1 tbsp sugar free maple syrup
1/2 tsp baking powder
10g mini chocolate chips 1pp

Mix altogether. I sprayed a small round dish and baked it in my toaster oven at 375 for 17 minutes. This was in a new toaster oven. My old one took 20 minutes. Generally I cook until I can start to smell it :) Yep the smell of warm pumpkin!

Other add in's I'm going to try another day are instead of chocolate chips I'll try craisins or raisins :)

I was asked what I cook it in. This is the dish I use and I put a knife next to it to give you an idea of the size.



8 comments:

Shannon Tatlock said...

This looks delish! I have a can of pumpkin I need to use. I'm going to give it a whirl.

Eileen C said...

I made the banana version of this this morning and I was thinking I wonder how it would be with a little pumpkin in it. I'm definitely going to try it. Thanks!

kim said...

Hi Suzanne. I am always pressed for time in the morning so I was wondering if you ever freeze the breakfast cookies or waffles to use at a later time. Do you think they would taste ok? Thanks

Suzanne said...

I have frozen pancakes and waffles and I usually heat them up in the toaster or the toaster oven and they come out pretty good. I haven't tried freezing this one but if you do let me know how it turns out :)

Skinnymom said...

Thanks I love your recipes!

Suzanne said...

Thank you!

~Judy~ said...

This looks outstanding!! Will make this for sure. TFS ♥ judy

Mary said...

Every so often they sell a mini ceramic pie plate at Aldi's that is perfect for the giant breakfast cookie recipes. Keep an eye out for them! I have 2.

Brown rice pudding

Simply Filling if you use brown rice and skim milk or 4 sp for this recipe after being put in the recipe builder Brown rice pudding 4 se...