Vegan Pumpkin Cranberry Breakfast Cookies – Low Fat

Ingredients:1 cup stevia, in the raw1 1⁄2 cups rolled oats2 cups whole wheat flour1 1⁄2 teaspoons baking soda1⁄2 teaspoon baking powder1⁄2 teaspoon salt1⁄2 teaspoon cinnamon1⁄2 teaspoon ginger1⁄4 teaspoon clove1⁄4 teaspoon allspice1 cup pumpkin1⁄2 cup water2 tablespoons bob’s red mill egg substitute1 teaspoon vanilla extract1 cup cranberries, quartered or 1⁄2 cup dried cranberriesInstructions:Preheat the oven to…

Vegan Pumpkin Cranberry Breakfast Cookies – Low Fat

recipe image

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

Instructions:

  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.

Read More