Pumpkin Cranberry Breakfast Cookie

• 1 cup brown sugar
• 1 1/4 cups rolled oats
• 2 cups whole wheat flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice (heaping)
• 6 tablespoons applesauce
• 6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)
• 2 egg whites
• 3/4 teaspoon vanilla extract
• 1/2 cup dried cranberries

1. Preheat the oven to 350u0b0F.
2. Place all ingredients in bowl, stir together until combined.
3. Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
4. Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
5. Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
6. Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
7. Store in Tupperware between layers of waxed paper.
8. Great with a pumpkin pie latte!

brown sugar, rolled oats, whole wheat flour, baking soda, baking powder, salt, pumpkin pie spice, applesauce, pumpkin puree, egg whites, vanilla extract, cranberries

Taken from www.food.com/recipe/pumpkin-cranberry-breakfast-cookie-101814 (may not work)