Vegan Pumpkin Cranberry Breakfast Cookies

"Adapted from Sharon Payne's recipe. These are great toasted. 10/27: Edited to be vegan"
 
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photo by brokenburner photo by brokenburner
photo by brokenburner
photo by Dessert Rose photo by Dessert Rose
photo by Dessert Rose photo by Dessert Rose
Ready In:
15mins
Ingredients:
15
Yields:
14 cookies
Serves:
14
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ingredients

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directions

  • 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.

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Reviews

  1. I did 1/2 cup EACH Brown & white sugar 2 eggs Added 1/2 tablespoon oil Not everyone needs the vegan version Also added 1/2 cup chocolate chip
     
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