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Ingredients
| Splenda: 1 cup |
| rolled oats: 1 1/2 cups |
| whole wheat flour: 2 cups |
| baking soda: 1 1/2 tsp |
| baking powder: 1/2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| ginger (minced): 1/2 tsp |
| whole cloves: 1/4 tsp |
| allspice: 1/4 tsp |
| pumpkins (cut into 1" cubes): 1 cup |
| egg substitute: 1/2 cup |
| vanilla extract: 1 tsp |
| cranberries (whole): 1 cup (quartered) |
Pumpkin Cranberry Breakfast Cookies
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
10 min -
Servings
14 serving(s)
Tags
- 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 10 minutes.
- Store in an airtight container between layers of waxed paper.
- These freeze well, and can go straight from the freezer to the toaster.