Ingredients
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1 cup brown sugar
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1 1/4 cups rolled oats
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2 cups whole wheat flour
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1 1/2 teaspoons baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 teaspoon pumpkin pie spice (heaping)
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6 tablespoons applesauce
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6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)
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2 egg whites
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3/4 teaspoon vanilla extract
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1/2 cup dried cranberries
Instructions
- 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!