Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Super-simple recipe that results in soft, cakey cookies. I started making these for a quick breakfast item after realizing just how much I was spending on my morning Clif bar. If you aren't so hot on Craisins, feel free to omit them. Stored in an airtight container, these will last about a week.

Ingredients Nutrition

Directions

  1. Mix together oats, milk, and pecans in a bowl and set aside.
  2. Mix together brown sugar, egg whites, pumpkin, and vanilla in a large mixing bowl.
  3. Add flour, baking soda, salt, and pumpkin pie spice, and stir well to combine.
  4. Add oat mixture and cranberries and stir well (the cookie dough will look like lumpy oatmeal).
  5. Drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper. Flatten each cookie slightly with a fork or spatula.
  6. Bake at 350 degrees for 13 minutes.
Most Helpful

4 5

I was looking for a quick recipe that didn't include any butter and these were great. I used mini chocolate chips and regular flour. I think next time I will use less baking soda as they were more muffin texture than I wanted. I will definately make these again with a different add in. thanks for the recipe!

5 5

These r really good! When I put them thru my recipe builder at wwonline they came out to 1 point per cookie. This was even after I added 1/2 cup of mini chocolate chips (kid’s idea). I used raisins (what I had on hand) instead of craisins. I didn’t have whole wheat flour so I used 1 1/2cups of regular flour and 1 1/2cups of natural wheat bran. Because I was trying to figure out points I counted the servings and I came up with 64 (1 generous tablespoon each). I found that I only needed to bake them for 12 minutes, different ovens I suppose. This cookie is very cake-like and something that even while trying to lose weight I feel I can enjoy as either a quick breakfast or snack. Even my children enjoyed them. Thanks so much for posting this fabulous recipe!