Vegan Pumpkin Cranberry Breakfast Cookies Recipes
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
PUMPKIN CRANBERRY PECAN BREAKFAST COOKIES
Steps:
- Preheat oven to 350° F. and line a baking sheet with parchment paper.
- Stir together all of the wet ingredients in a bowl until combined. In a separate bowl, stir together all of the dry ingredients minus the cranberries and pecans. Pour the wet ingredients in with the dry and stir together just until combined. Add in the dried cranberries and chopped pecans and stir until incorporated.
- Use a cookie scoop (approximately 3 tablespoons) to scoop the mixture evenly onto the prepared baking sheet. Spray your hand with non-stick cooking spray and flatten the cookies slightly. (They won't spread in the oven) Bake in the preheated oven until they're set and golden brown around the edges, approximately 15-20 minutes.
- Cool the cookies completely on the baking sheet then store them in an airtight container in the refrigerator or freezer.
Nutrition Facts : Calories 123 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 64 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
PUMPKIN CRANBERRY COOKIES
These pumpkin-cranberry cookies are a crowd pleaser at a party or an afternoon snack for the kids after game snack, so bake a double batch. These freeze well; reheat by baking at 350°F for 20 minutes. For very crispy cookies, bake them a few minutes longer.
Categories Decadent Desserts/">Decadent Desserts
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Combine cornmeal, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl.
- In another bowl, place pumpkin, maple syrup, and tahini and mix well. Add dry ingredients to wet and mix well. Add oats and cranberries and mix well.
- Drop spoonfuls of batter onto the prepared baking sheet in about ¼-cup scoops, about 2 inches apart. Flatten the cookies a bit, so that they resemble thick discs (they won't spread much at all during baking). Bake for 45 to 50 minutes.
- Remove pan from oven and let cool on a cooling rack for 10 minutes.
- Eat cookies immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
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 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
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