Pumpkin Cranberry Cookies

By Bounty & Soul | July 7, 2020

Pumpkin Cranberry Cookies

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Ingredients

  • 1 cup cornmeal or wheat flour or oat flour ground old fashioned oats
  • 1 tablespoon + 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon allspice or pumpkin pie spice
  • 2 pinches sea salt
  • 1 15-ounce can pumpkin
  • ⅔ cup maple syrup or molasses
  • ⅓ cup tahini
  • ½ cup rolled oats old fashioned oats
  • 1 cups dried cranberries
  • OPTIONAL: Add in dark chocolate chips nuts or unsweetened cocoa

Instructions

  • Preheat the oven to 350°F.
  • Line a baking sheet with parchment paper or spray pan with baking spray.
  • Combine cornmeal (or wheat or oat flour), baking powder, cinnamon, nutmeg, allspice (or pumpkin pie spice), and salt in a bowl.
  • Place in another bowl, pumpkin, maple syrup, and tahini. Mix well. Add dry ingredients to wet and mix well. Add oats and cranberries and mix well. Add in chocolate chips or unsweetened cocoa if desired.
  • Drop spoonfuls of batter onto the prepared baking sheet (about ¼-cup scoops) about 2 inches apart.
  • Flatten the cookies a bit, so that they resemble thick discs (they won’t spread much during baking).
  • Bake for 40 to 50 minutes.
  • Remove pan from oven and cool on a baking rack for 10 minutes and enjoy.

Notes

Store in an airtight container in the refrigerator for up to 1 week. Freeze up to 2 months.
Recipe adapted from www.forksoverknives.com