Vegan Pumpkin Cranberry Breakfast Cookies

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“Adapted from Sharon Payne's recipe. These are great toasted. 10/27: Edited to be vegan”
READY IN:
15mins
SERVES:
14
YIELD:
14 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F.
  2. Place all ingredients in bowl, stir together until combined.
  3. Use 1/4 cup measuring cup to drop onto greased cookie sheet, 6 to a sheet.
  4. Spray the top of each cookie with non-stick spray. Flatten with your fingers to the desired size. These cookies do not spread.
  5. Bake 15 minutes.
  6. Store in an airtight container between layers of waxed paper.
  7. These freeze well, and can go straight from the freezer to the toaster.

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