Cranberry Breakfast Cookies

Makes 4 servings

Ingredients:

1/2 cup dry uncooked oatmeal
6 tablespoons whole wheat flour
1/4 cup ground Fiber One Bran Cereal
1/4 cup Splenda, sugar substitute
2 tablespoons brown sugar
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 teaspoons sugar-free French vanilla Coffee-mate non-dairy creamer
2 tablespoons hot water
1 jar peaches baby food (2.5 oz jar)
1/4 cup canned pumpkin
1/4 cup Eggbeaters (or egg-whites)
2 tablespoons dried cranberries (craisins etc)

Directions:

Preheat oven to 375 degrees
Spray non-stick coating on cookie sheet
Grind Fiber-One to bread crumb like consistency
Chop or cut dried cranberries into tiny pieces, set aside.
In mixing bowl, combine oats, flour, fiber-one crumbs, splenda, brown sugar,
baking powder, cinnamon and salt, mix well.
In separate bowl, dissolve Coffee-mate in 2 TB hot water.
Add all other wet ingredients..except peaches..and mix well.
Add wet mixture to dry mixture and stir until completely blended.
Slowly sprinkle chopped dried cranberries into batter,
making sure they don't all stick together.
Spoon batter into 4 evenly spaced circles onto cookie sheet.
Spread batter out a bit with the back of the spoon.
Place pan in oven for 12-14 minutes (until tops of the treats are just slightly crispy)
Remove pan from oven and allow to cool slightly.

One Serving = 1/4 of recipe

Calories: 156
Net Carbs 84 grams
Protein 5 grams