Vegan Pumpkin Cranberry Breakfast Cookies Food

VEGAN PUMPKIN CRANBERRY BREAKFAST COOKIES

Vegan Pumpkin Cranberry Breakfast Cookies image

Make and share this Vegan Pumpkin Cranberry Breakfast Cookies recipe from Food.com.

Provided by Barb 3663

Categories Breakfast

Time 15m

Yield 14 cookies, 14 serving(s)

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 99.3, Fat 1, SaturatedFat 0.2, Sodium 236.7, Carbohydrate 19.9, Fiber 3.2, Sugar 0.6, Protein 3.8

PUMPKIN CRANBERRY BREAKFAST COOKIE

Pumpkin Cranberry Breakfast Cookie image

This is a variation on a breakfast cookie from Jennifer at Allrecipes.com. I made these up as I have tons of pumpkin and I love pumpkin anything, try these they are nice and soft and spicy.

Provided by Shannon Holmes

Categories Breakfast

Time 18m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

Preheat the oven to 350°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 paper.
Great with a pumpkin pie latte!

PUMPKIN CRANBERRY COOKIES

Pumpkin Cranberry Cookies image

From a "clip-out" recipe that I found many years ago. The original recipe calls for raisins but I like using dried cranberries. These have a nice soft texture.

Provided by HokiesMom

Categories Dessert

Time 1h15m

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup butter
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
2/3 cup pumpkin puree
3/4 cup dried cranberries
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon clove

Steps:

Preheat oven to 375°F.
Cream together the butter and the sugars.
Beat in the egg, pumpkin and vanilla.
Mix dry ingredients together and then add to the wet ingredients and blend well.
Stir in dried cranberries.
Drop batter by rounded tablespoons onto a greased cookie sheet.
Bake for 15-20 minutes or until golden brown.

Nutrition Facts : Calories 144.7, Fat 6.7, SaturatedFat 4, Cholesterol 28.7, Sodium 133.9, Carbohydrate 19.4, Fiber 0.8, Sugar 7.3, Protein 2.1

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