Pumpkin Cranberry Cookies
This is a snack that’s lovely in the fall, but perfect any time of year. Seriously, why do pumpkin flavours all get lumped into a few short months when they’re delicious year round? One bite of these Pumpkin Cranberry Cookies and you’ll know exactly what I mean. And love Pumpkin don’t hesitate to try this Pumpkin Pie Oatmeal or this Pumpkin Bread,
These fall inspired cookies are naturally gluten-free and are a perfect nut-free healthy snack that’s entirely school safe. Made with natural sweetness they are a guilt free delight. They come together really quickly and are a perfect snack anytime of the day.
When I first started making these cookies I must have made a batch every week for a month or so. We just couldn’t get enough of them and it’s safe to say that I became addicted and the kids became slightly obsessed - and because they’re school free my wife brought them with her as well. These are really geared towards the fall but I’ll eat them any time of year.
So grab all these ingredients and whip together a batch of these Pumpkin Cranberry Cookies. Better make it a double batch - they won’t last - and they freeze beautifully!
These Pumpkin Cranberry Cookies are a perfect treat in the fall or anytime of the year. Loved by kids and adults alike. Gluten-free and school safe!
- 1 cup Cornmeal
- 1 1/2 tsp Baking Powder
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Allspice
- 2 pinch Sea Salt
- 15 oz Pure Pumpkin (NOT pumpkin pie filling!)
- 1/2 cup Maple Syrup
- 1/3 cup Tahini
- 1/2 cup Rolled Oats
- 1/2 cup Dried Cranberries
Preheat your oven to 350 F.
Combine the cornmeal, baking powder, spices and salt together in a medium bowl. Now add the pure pumpkin, maple syrup, and tahini into another and make sure it’s super-duper blended.
Mix together the wet and dry mixtures together until they’re well combined. It’s going to look like a bit pile of mess and, well, that’s sort of what it looks like.
Fold in the oats and cranberries and mix until it’s well combined.
In 1/4 cup scoops spread out the cookies onto silicon pans (or parchment paper). Flatten them out - they aren’t going to spread out too much on the sheets.
Bake for 35-40 minutes until they’ve got a little golden crisp on them - but watch that the bottoms don’t burn!
Let them cool on a rack for 10 minutes before smashing them into your mouth!
These store for a week in the fridge nicely, and freezer for at least two months - but they’ve never lasted that long so I don’t really know.
Servings 16
- Amount Per Serving
- Calories 108kcal
- % Daily Value *
- Total Fat 3.3g6%
- Saturated Fat 0.5g3%
- Sodium 43mg2%
- Potassium 189mg6%
- Total Carbohydrate 18.7g7%
- Dietary Fiber 2.5g10%
- Sugars 7.1g
- Protein 2.1g5%
- Calcium 5 mg
- Iron 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
