Breakfast Dessert Tarts

My favorite meal of the day? Breakfast dessert. Let's face it, I only ever eat dessert for breakfast.

However, often, I can't decide what I want! I want chocolate, I want warm berries, I want cream cheese, I want peanut butter...

 This is where dessert cookies come in.

I had for breakfast, pumpkin butter on a soft chocolate chip cookie tart crust, as well as lemon curd and cranberry apple butter on a warm blueberry cookie tart crust.

Yeah, this might become a daily thing. Oops ;). You're welcome.

Ingredients:
2 tbsp whole wheat flour
2 tbsp whole wheat pastry flour
1/2 tsp baking powder
1/4 tsp cinnamon
1/8 tsp salt
2 tbsp splenda
2 tbsp unsweetened vanilla almond milk
1 tbsp unsweetened applesauce or pumpkin
2 tbsp water
1/8 tsp butter extract
1/8 tsp vanilla extract
+optional extras (berries, chocolate chips, whatever you'd like!)

Instructions:
Preheat your oven to 350 degrees. Mix all ingredients together until you have a batter. Pour into two separate sprayed or greased tartlet dishes or ramekins. Add optional extras now to the batter, so you can create two different dessert tarts! Or, you can do it before hand, if you only want one kind, or before hand, if you are just making one big one. Place your crusts in the oven and set temperature to rise to 425 while cooking. Bake for 15-20 minutes, depending on how soft you want the crust. I baked mine for 15 because I like it soft exactly like a cookie!
Take out of oven and eat immediately, spread on your choice of topping for warm topping (icing, cream cheese, etc) or let cool and spread! So many different options.

Nutritional info: 110 calories for two medium breakfast dessert tart crusts/bases, or one large.