Vegan Pumpkin Cranberry Breakfast Cookies
photo by brokenburner
- Ready In:
- 15mins
- Ingredients:
- 15
- Yields:
-
14 cookies
- Serves:
- 14
ingredients
- 1 cup stevia, in the raw
- 1 1⁄2 cups rolled oats
- 2 cups whole wheat flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon allspice
- 1 cup pumpkin
- 1⁄2 cup water
- 2 tablespoons bob's red mill egg substitute
- 1 teaspoon vanilla extract
- 1 cup cranberries, quartered or 1/2 cup dried cranberries
directions
- Preheat the oven to 350°F.
- Place all ingredients in bowl, stir together until combined.
- Use 1/4 cup measuring cup to drop onto greased cookie sheet, 6 to a sheet.
- Spray the top of each cookie with non-stick spray. Flatten with your fingers to the desired size. These cookies do not spread.
- Bake 15 minutes.
- Store in an airtight container between layers of waxed paper.
- These freeze well, and can go straight from the freezer to the toaster.
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RECIPE SUBMITTED BY
Barb 3663
Port Allegany, PA