VEGAN PUMPKIN CRANBERRY BREAKFAST COOKIES

Vegan Pumpkin Cranberry Breakfast Cookies image

Provided by Barb 3663

Time 15m

Yield 14 cookies, 14 serving(s)

Number Of Ingredients 15

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

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