Vegan Pumpkin Cranberry Breakfast Cookies Recipes
VEGAN PUMPKIN CRANBERRY BREAKFAST COOKIES
Make and share this Vegan Pumpkin Cranberry Breakfast Cookies recipe from Food.com.
Provided by Barb 3663
Categories Breakfast
Time 15m
Yield 14 cookies, 14 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 99.3, Fat 1, SaturatedFat 0.2, Sodium 236.7, Carbohydrate 19.9, Fiber 3.2, Sugar 0.6, Protein 3.8
PUMPKIN CRANBERRY BREAKFAST COOKIE
This is a variation on a breakfast cookie from Jennifer at Allrecipes.com. I made these up as I have tons of pumpkin and I love pumpkin anything, try these they are nice and soft and spicy.
Provided by Shannon Holmes
Categories Breakfast
Time 18m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Place all ingredients in bowl, stir together until combined.
- Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
- Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
- 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.
- Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
- Store in Tupperware between layers of waxed paper.
- Great with a pumpkin pie latte!
VEGAN PUMPKIN COOKIES
Quick and easy vegan pumpkin spice cookies.
Provided by lufthexe
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine flour, pumpkin, sugar, almond milk, vegetable oil, baking soda, cinnamon, vanilla extract, salt, and cinnamon sugar in a bowl until dough is smooth. Spoon dough, about 1 tablespoon per cookie, onto baking sheet.
- Bake in the preheated oven until edges of cookies are beginning to crisp along the edges, 10 to 12 minutes. Cool cookies on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 131.4 calories, Carbohydrate 25.1 g, Fat 3 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 175.4 mg, Sugar 14.4 g
CRANBERRY-PUMPKIN COOKIES
Soft, cake-like cookies.
Provided by Lucy Randall
Categories Fruits and Vegetables Vegetables Squash
Time 32m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
- Bake for 10 to 12 minutes.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 12.9 g, Cholesterol 11.9 mg, Fat 3.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 131.1 mg, Sugar 6 g
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