Vegan Pumpkin Cranberry Breakfast Cookies

• stevia, in the raw↗1 cup
• rolled oats↗1 1⁄2 cups
• whole wheat flour↗2 cups
• baking soda↗1 1⁄2 teaspoons
• baking powder↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• cinnamon↗1⁄2 teaspoon
• ginger↗1⁄2 teaspoon
• clove↗1⁄4 teaspoon
• allspice1⁄4 teaspoon
• pumpkin↗1 cup
• water↗1⁄2 cup
• bob's red mill egg substitute↗2 tablespoons
• vanilla extract↗1 teaspoon
• cranberries, quartered or 1/2 cup dried cranberries↗1 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

   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.