Pumpkin and Cranberry Breakfast Cookies

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