Pumpkin Cranberry Breakfast Cookie by zimngir
Category: Breakfast

This recipe is suitable for a: vegetarian diet.


Ingredients:
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1 cup brown sugar

1 1/4 cups rolled oats

2 cups whole-wheat flour

2 tsp. 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


Instructions:
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1. Preheat the oven to 350 degrees F.
2. Place all dry ingredients in a large bowl, stir together until combined.
3. Place all wet ingredients in a small bowl, whip with imersion blender until fluffy (important step)!
4. Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
5. Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
6. Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
7. Store in tupperware between layers of waxed papper.
8. Great with a pumpkin pie latte!


Additional comments:
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You can probably use Ener-g for 2 eggs for the egg whites here.



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