Recipe: Pumpkin Cranberry Breakfast Cookie
Description: This is a variation on a breakfast cookie from Jennifer at Allrecipes.com. 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: [{"text": "1 cup brown sugar"}, {"text": "1 1/4 cups rolled oats"}, {"text": "2 cups whole wheat flour"}, {"text": "1 1/2 teaspoons baking soda"}, {"text": "1/2 teaspoon baking powder"}, {"text": "1/2 teaspoon salt"}, {"text": "1 teaspoon pumpkin pie spice (heaping)"}, {"text": "6 tablespoons applesauce"}, {"text": "6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)"}, {"text": "2 egg whites"}, {"text": "3/4 teaspoon vanilla extract"}, {"text": "1/2 cup dried cranberries"}]
Instructions: Preheat the oven to 350&deg;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!
