A moist and chewy gluten and dairy-free cookies, with no refined sugar, that covers all the fall flavors

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It’s nearly Thanksgiving, so it’s almost expected that I try more recipes using pumpkin.  I think this weekend went much better than my trials last year (read about them here, here and here).  So much that these cookies, which were an experiment unto themselves, ended up being something my friend came back specifically for more of when she did the original taste test.  She said, and I quote ‘these are so good’.  If that’s not an endorsement, I don’t know what is!

So these are a concoction of ingredients that seem to kind of work together.  Pumpkin puree, peanut butter, cranberries, walnuts and oats.  And no refined sugar.  Bonus all round.  And tasty, too.  Everyone agrees, except for Abby … who doesn’t like cranberries, so I don’t think her vote counts.  

But you should try them.  And let me know what you think.

Walnut and cranberry cookies
Yields 30
Print
Prep Time
15 min
Cook Time
17 min
Prep Time
15 min
Cook Time
17 min
96 calories
13 g
0 g
5 g
2 g
1 g
28 g
44 g
5 g
0 g
4 g
Nutrition Facts
Serving Size
28g
Yields
30
Amount Per Serving
Calories 96
Calories from Fat 38
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 44mg
2%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
5%
Sugars 5g
Protein 2g
Vitamin A
13%
Vitamin C
1%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/4 cup almond flour (133g)
  2. 1 cup oats (93g)
  3. 1 tbs cinnamon
  4. 1 tsp allspice
  5. 1 tsp baking soda
  6. 1/2 cup pumpkin puree
  7. 1/3 cup creamy peanut butter (95g)
  8. 1/2 cup honey (150g)
  9. 2 tbs milk
  10. 2 tsp vanilla extract
  11. 1/2 cup walnuts, chopped
  12. 1/2 cup cranberries
Instructions
  1. Preheat oven to 325F / 160C and line two cookie sheets with parchment paper.
  2. In a medium bowl, stir together the dry ingredients and set aside.
  3. In another medium bowl, stir together the wet ingredients.
  4. Add the dry ingredients to the wet and mix just until combined.
  5. Fold in the walnuts and cranberries until throughout the batter.
  6. Shape into 1" balls and flatten them on the baking pan (they will not spread).
  7. Bake for 17 minutes. The cookies will still appear soft and they will not brown around the edges, but this makes them nice and chewy.
  8. Leave on baking tray to cool for 5 minutes before transferring to a cooling rack.
beta
calories
96
fat
5g
protein
2g
carbs
13g
more
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walnut-and-cranberry-cookies