Pumpkin Cranberry Breakfast Cookie

Pumpkin Cranberry Breakfast Cookie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup brown sugar

  • cups rolled oats

  • 2

    cups whole wheat flour

  • teaspoons baking soda

  • ½

    teaspoon baking powder

  • ½

    teaspoon salt

  • 1

    teaspoon pumpkin pie spice (heaping)

  • 6

    tablespoons applesauce

  • 6

    tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)

  • 2

    egg whites

  • ¾

    teaspoon vanilla extract

  • ½

    cup dried cranberries

Directions

Preheat the oven to 350°F. Place all ingredients in bowl, stir together until combined. Roll the cookies into golf ball sized balls with cooking oil sprayed hands. Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly. Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan. Bake about 8 minutes for moist cookies and 10-12 for dry cookies. Store in Tupperware between layers of waxed paper. Great with a pumpkin pie latte!


Nutrition

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