Pumpkin Cranberry Breakfast Cookie

• brown sugar↗1 cup
• rolled oats↗1 1⁄4 cups
• whole wheat flour↗2 cups
• baking soda↗1 1⁄2 teaspoons
• baking powder↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• pumpkin pie spice1 teaspoon
• applesauce↗6 tablespoons
• pumpkin puree6 tablespoons
• egg whites↗2
• vanilla extract↗3⁄4 teaspoon
• dried cranberries↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat the oven to 350°F.

2. 2

   Place all ingredients in bowl, stir together until combined.

3. 3

   Roll the cookies into golf ball sized balls with cooking oil sprayed hands.

4. 4

   Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.

5. 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. 6

   Bake about 8 minutes for moist cookies and 10-12 for dry cookies.

7. 7

   Store in Tupperware between layers of waxed paper.

8. 8

   Great with a pumpkin pie latte!