Here’s a recipe I found from Whole Foods that would pair perfectly with a relaxing evening and a glass of almond milk. As always, my tagline remains – everything in moderation.
Pumpkin-Cranberry Oatmeal Cookies
Ingredients – makes 3 dozen cookies
- 2 cups old-fashioned rolled oats
- 1 cup whole wheat pastry flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp sea salt
- 10 tbsp unsalted butter, softened
- 2/3 cup packed brown sugar
- 1 ½ cups canned pumpkin puree
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 ½ cups dried cranberries
- Preheat oven to 375°F.
- Line 2 baking sheets with parchment paper.
- In a medium bowl, stir together oats, flour, pumpkin pie spice, baking powder and salt.
- In a separate bowl, use an electric mixer to beat butter and sugar until light and fluffy. (About 3 minutes).
- Add pumpkin, eggs and vanilla, and beat until combined.
- Stir in flour mixture until just combined.
- Then fold in cranberries.
- Drop cookies by heaping tablespoon onto prepared baking sheets and gently press with fingers to flatten into discs (note that cookies will not spread while baking).
- Bake about 24 minutes or until lightly browned.
- If baking 2 sheets at a time, rotate sheets halfway through baking.
- Transfer to wire rack to cool.
- Store cookies in an airtight container
Per serving (1 cookie):
- 100 calories (35 from fat)
- 4g total fat
- 14g total carbohydrate (1g dietary fiber, 8g sugar)
- 2g protein