While surfing the blogs again, (I”m telling you-I’m hooked!) I came across this little breakfast cookie recipe. It had all my favorite kind of stuff. Pumpkin, pumpkin pie spice, oats, and dried cranberries. How could it not be good. So I scrambled to my cupboards and got all the essentials. You could smell the excitement in the air. Or was that the pumpkin pie spice I spilled!
I mixed all the ingredients in the bowl as instructed. I used all pumpkin instead of the applesauce that it called for. And I doubled that wonderful pumpkin pie spice. It was kind of dry and I got a little concerned, but I just got my hands in there and started squishing. It made 12 huge cookies. The recipe didn’t say to flatten them down any, but next time I will.
I loved this cookie! Its healthy, no fat, and packed full of fiber!
I didn’t expect my daughter to like them, She’s picky that way. But she did!! Now I have to share. But I got breakfast covered. I guess I’ll go to bed early!!
Pumpkin Cranberry Breakfast Cookie
by Shannon Payne
10 servings 10 cookies
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
Preheat the oven to 350 degrees 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 papper.
Great with a pumpkin pie latte!