Pumpkin Cranberry Breakfast Cookie |
|
 |
Prep Time: 6 Minutes Cook Time: 12 Minutes |
Ready In: 18 Minutes Servings: 4 |
|
This is a variation on a breakfast cookie from Jennifer . I made these up as I have tons of pumpkin and I love pumpkin anything, try these they are nice and soft and spicy. 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 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 |
3/4 teaspoon vanilla extract |
1/2 cup dried cranberries |
Directions:
1. Preheat the oven to 350°F.
2. Place all ingredients in bowl, stir together until combined.
3. Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
4. Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
5. 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.
6. Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
7. Store in Tupperware between layers of waxed paper.
8. Great with a pumpkin pie latte!
|
|