Vegan Pumpkin Cranberry Breakfast Cookies |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Adapted from Sharon Payne's recipe. These are great toasted. 10/27: Edited to be vegan 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:
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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