Tuesday, January 1, 2008

Pumpkin Cranberry Breakfast Cookie ***

(luckymommyto2boys ~ Amy ~ Recipezaar)

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

Preheat the oven to 350 degrees 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!
* Amy’s notes: I used Splenda brown sugar. I also only had self-rising white flour, so I used that and omitted the baking soda, baking powder, and salt. And on the second batch, I didn’t bother spraying the tops of the cookies with the cooking oil. I just sprayed it on the cookie sheet and my hands. I also omit the egg whites and just use 1 cup of applesauce.

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