Preheat oven to 350°F.
Pulse cereal in food processor or blender about 10 times.
Add baking powder, 1 egg white (or 1/4 cup egg substitute), cinnamon and sugar and process for about 20 seconds, or until mixture is well blended.
Stir in cranberries.
Spray 1/4 cup measuring cup with nonstick cooking spray.
Place a piece of foil on a cookie sheet and spray with non-stick spray.
Use measuring cup to drop 1/4 cup mounds of cookie mixture onto foil.
Flatten cookies by pressing down gently with the bottom of a glass.
Bake for 10 to 13 minutes.
The cookies should still feel a little soft when you pull them out of the oven, but they will harden as they cool.
Total Time: 25 minutes
120 calories; 1 g total fat; 0 g saturated fat; 0 mg cholesterol; 90 mg sodium; 25 g total carbohydrate; 3 g fiber; 4 g protein
Recipe courtesy of Kashi Company©