Pumpkin Cranberry Breakfast Cookie

By garciamoss

These are perfect with your morning coffee, especially in the cooler months! You'll love them, and you won't mind how quick they are to make either!

Ingredients

• 1 cup brown sugar
• 1 1/4 cups rolled oats
• 2 cups whole wheat flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 heaping teaspoon pumpkin pie spice
• 6 tablespoons applesauce
• 6 tablespoons pumpkin puree
• 2 egg whites
• 3/4 teaspoon vanilla extract
• 1/2 cup dried cranberries

Details

Servings 3
Preparation time 10mins
Cooking time 20mins
Adapted from food.com

Preparation

Step 1

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!