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    You are in: Home / Recipes / Vegan Pumpkin Cranberry Breakfast Cookies Recipe
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    Vegan Pumpkin Cranberry Breakfast Cookies

    Vegan Pumpkin Cranberry Breakfast Cookies. Photo by brokenburner

    1/1 Photo of Vegan Pumpkin Cranberry Breakfast Cookies

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    0 mins

    15 mins

    Barb 3663's Note:

    Adapted from Sharon Payne's recipe. These are great toasted. 10/27: Edited to be vegan

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    Ingredients:

    Serves: 14

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F.
    2. 2
      Place all ingredients in bowl, stir together until combined.
    3. 3
      Use 1/4 cup measuring cup to drop onto greased cookie sheet, 6 to a sheet.
    4. 4
      Spray the top of each cookie with non-stick spray. Flatten with your fingers to the desired size. These cookies do not spread.
    5. 5
      Bake 15 minutes.
    6. 6
      Store in an airtight container between layers of waxed paper.
    7. 7
      These freeze well, and can go straight from the freezer to the toaster.

    Ratings & Reviews:

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    Nutritional Facts for Vegan Pumpkin Cranberry Breakfast Cookies

    Serving Size: 1 (53 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 99.2
     
    Calories from Fat 9
    33%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 236.6 mg
    9%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 3.1 g
    12%
    Sugars 0.6 g
    2%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    stevia

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