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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (22g) Recipe makes 36 servings |
||
| Calories 60 | ||
| Calories from Fat 2 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 96mg | 4% | |
| Potassium 68mg | 1% | |
| Total Carbohydrate 13.5g | 4% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 6.0g | ||
| Protein 1.6g | 3% | |
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Pumpkin Cranberry Breakfast Cookie
SERVES 36 , 36 cookies
Ingredients
- 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
Directions
1
Preheat the oven to 350 degrees F.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 papper.8
Great with a pumpkin pie latte!
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- Course > Breakfast
- Course > Desserts > Cookies & Brownies > Hand-formed
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 30 mins
- Preparation > Inexpensive
- Preparation > Number of Servings > For Large Groups
- Occasion > Gifts
- Occasion > Seasonal > Fall
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Chef #373404
On Mar 23, 2008
We loved these! Even dh, who is normally anti-health food, said they were good! I used the Splenda brown sugar, and I couldn't even tell a difference in taste. Thanks for the great recipe!
From: Sari #2
On Feb 20, 2008
Wow.... I really liked these cookies... they had a healthy taste to them.... and since there is no fat... they make a great breakfast on-the-go kind of meal. i followed the recipe exactly. Be sure to flatten because they really don't spread out or change the shape... so just make sure you don't make golf balls... hahaha! great cookie... thanks for sharing!
From: justcallmetoni
On Oct 28, 2006
Another person here who lamented when BBC reformulated their cookies and the calories went up. This was a great rendition of one of my favorites and made a perfect pre-workout snack. I used Splenda brown sugar blend and doubled the amount of pumpkin spice. The cookies were soft and tender - andquite large for the calories. Planning tomake them again soon in smaller sizes to have with yogurt in the morning. Thanks!
From: Chef #421041
On Jan 14, 2007
I made this recipe twice. I liked it best without applesauce, substituting more pumpkin instead.
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