Vegan Pumpkin Cranberry Breakfast Cookies Food
VEGAN PUMPKIN CRANBERRY BREAKFAST COOKIES
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
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
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
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
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
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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