Ingredients:
1 packet of chocolate Caramel mug cake
1/2 cup of rutabaga purée
1/2 of 1 beaten egg
1/2 tsp pumpkin spice
1/4 tsp baking soda
2 tbsp of Wf caramel sauce or Maple syrup.
1/2 tsp caramel extract optional
Method: In a small bowl beat 1 egg and divide in half. Using 1/2 beaten egg add rutabaga purée, and choice of caramel or maple syrup, and caramel extract if using. In a medium bowl add chocolate caramel mug cake, baking soda, and pumpkin spice. Mix well. Mix wet ingredients into dry ingredients. Mix until smooth. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Drop heaping teaspoons onto sheet spacing well. Make a nice round shape with the back of a spoon, keeping batter at least 1/4 inch thick. Bake for 15 min for a soft cookie, a few minutes more if you prefer a harder cookie.