Dessert

Whole Wheat Pumpkin-Cranberrie Cookies is for Dessert, Snack.

Whole Wheat Pumpkin-Cranberrie Cookies takes 20 minutes to prepare.

Whole Wheat Pumpkin-Cranberrie Cookies takes several minutes to cook.

Whole Wheat Pumpkin-Cranberrie Cookies makes 44 servings.

The ingredients for Whole Wheat Pumpkin-Cranberrie Cookies are:

3 cups whole wheat flour
1 cup graham flour
1 cup spelt flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 cup egg substitute (egg whites)
2 cups pumpkin puree
1/4 cup dried cranberries
1/4 cup dried cherries
1 sm jar prune puree (baby food)
1/2 cup dannon lite/fit vanilla yogurt
1 scoop Met-X Vanilla protein powder
1/2 cup chopped pecans (optional)

Here is how you make Whole Wheat Pumpkin-Cranberrie Cookies:

Preheat oven to 350.Mix all dry ingredients in large mixing bowl. Mix all other ingredients except nuts. Add wet mixture to the dry mixture combining until just moist. add nuts if desiredDrop by teaspoons onto greased (cooking spray) baking sheet and bake approx 8 - 10 minutes.I have a convection oven which cooks quicker. a conventional oven may take a minute or so longer.Makes 44 cookiesNumber of Servings: 44Recipe submitted by SparkPeople user LISADERBY.

The nutritional information for Whole Wheat Pumpkin-Cranberrie Cookies is:

• Servings Per Recipe: 44
• Amount Per Serving
• Calories: 61.0

• Total Fat: 0.5 g
• Cholesterol: 0.5 mg
• Sodium: 74.2 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 2.2 g
• Protein: 4.0 g

The dietary needs meet for Whole Wheat Pumpkin-Cranberrie Cookies is Low Fat