1/3cupdried cranberries(or raisins, or chopped dried apricots)
Preheat oven to 350 degrees F.
Mix together all ingredients until well combined.
Line a cookie sheet with parchment paper, or use a baking stone.
Using a small cookie scoop, drop dough onto the the cookie sheet, and then flatten into round shapes.
Bake approx. 20 – 25 minutes, or until golden.
Remove from oven & let rest on cookie sheet for 5 minutes and then move to cooling rack.
You may need more or less time in the oven. Bear in mind, they'll firm up after cooling, so just make sure the edges are brown and cool them on the baking sheet before moving to a rack.Storing Breakfast CookiesStore in a covered container in the refrigerator for up to 5 days. They are fairly moist, so you'll want to eat them fast.Substitutions/AdditionsSwitch out the apple sauce for pumpkin puree, and add a little pumpkin pie spice around the holidays.Use raisins, dried apricots or dried apples in this to mix it up!Freezing instructionsThese cookies can also be frozen after baking.Freeze on parchment paper until firm, then store in a freezer bag until needed. Remove from freezer and let thaw overnight.