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Vegan Pumpkin Cranberry Breakfast Cookies

Vegan Pumpkin Cranberry Breakfast Cookies created by brokenburner

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

Ready In:
15mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Barb 3663
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@Barb 3663
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"Adapted from Sharon Payne's recipe. These are great toasted. 10/27: Edited to be vegan"
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  1. Dessert Rose
    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
    Reply
  2. Dessert Rose
    Vegan Pumpkin Cranberry Breakfast Cookies Created by Dessert Rose
    Reply
  3. Dessert Rose
    Vegan Pumpkin Cranberry Breakfast Cookies Created by Dessert Rose
    Reply
  4. brokenburner
    Vegan Pumpkin Cranberry Breakfast Cookies Created by brokenburner
    Reply
  5. Barb 3663
    Adapted from Sharon Payne's recipe. These are great toasted. 10/27: Edited to be vegan
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