Fall has arrived in New England. It is the most wonderful season for viewing gorgeous red, orange and golden hued foliage, walking a four-legged friend and sipping warmed mulled cider by the fire.
Recently, my thoughts have turned to holiday baking and my favorite autumnal ingredients. With that in mind, I created the recipe below for a delicious and nutritious treat: Pumpkin- Cranberry Oatmeal Cookies. They are high in fiber, omega-3-fatty acids, beta carotene, potassium and antioxidants. And on top of that, these sweet-tooth satisfying cookies are dairy and egg-free. So, they do not contain any cholesterol at all. They will definitely be featured on our family’s Thanksgiving table.
Beantown Kitchen’s Pumpkin-Cranberry Oatmeal Cookies*
Makes about 30 small cookies
½ cup oil (canola, olive, grape seed)
⅔ cup packed light brown sugar
½ cup granulated sugar
½ cup pumpkin puree
2 tablespoons ground flaxseed
2 teaspoons pure vanilla extract
1 cup whole wheat pastry flour (not whole wheat flour)
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon allspice
1 teaspoon salt
3 cups rolled oats
1 cup dried cranberries
Preheat the oven to 350° F. Line a baking sheet with Silpat or parchment paper.
Combine the oil, sugars, pumpkin puree and flaxseed in a large bowl. Mix until well combined. Stir in the vanilla extract.
Sift the flour, baking soda, spices and salt into the wet mixture. Stir to combine.
Mix the oats and then dried cranberries into the dough.
Scoop one generous tablespoon of dough per cookie and place on the cookie sheet. Press down to flatten.
Bake for 13-15 minutes until slightly browned on the edges.
*Adapted from Isa Does It’s Jumbo Oatmeal Raisin Cookie recipe.
What do you love about Autumn? I’d love to hear from you.
With warmest wishes xo,
© 2015 Beantown Kitchen- Reprint only by permission of the author