Pumpkin Oatmeal Cookies with Cranberries & Chocolate Chips

IMG_4029Tabitha:

As promised – this was the most popular snack we served at our Dietitians Day taste test.

This recipe is from “two peas and their pod” (http://www.twopeasandtheirpod.com/pumpkin-oatmeal-cookies-with-dried-cranberries-chocolate-chips/)

My co-worker some adaptations to the recipe to improve the nutrition.  I indicated the changes below.  Enjoy!

 

Pumpkin Oatmeal Cookies with Dried Cranberries & Chocolate Chips

Yield: 3 dozen cookies

Cook Time: 12 minutes

Ingredients:

2 cups all-purpose gluten free flour blend
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon all ground allspice
1/8 teaspoon ground cloves
½ teaspoon salt
1 cup unsalted butter, at room temperature (we used 1/2 cup margarine and 1/2 cup apple sauce)
1 cup packed light brown sugar (we used 3/4 cup brown sugar but could reduce further to 1/2 cup)
1 cup granulated sugar (we used 3/4 cup white sugar but could reduce further to 1/2 cup)
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 ½ cups old-fashioned oats
1 cup semi-sweet chocolate chips (we used mini chocolate chips)
1 cup dried cranberries (try to find unsweetened)

Directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2. In a medium bowl, whisk together the flours, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Set dry ingredients aside.

3. In a large mixer bowl, beat margarine, brown sugar and granulated sugar until light and fluffy. Add apple sauce, pumpkin, egg, and vanilla extract. Beat until combined. Gradually add flour mixture and mix until ingredients are incorporated.

4. Stir in oats, chocolate chips, and dried cranberries. Drop cookie dough by rounded tablespoons onto prepared baking sheet.

5. Bake cookies for about 12 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Afternoon Snacks at Work

Tabitha:

Did you know that March is Nutrition Month in Canada?  This year – the theme is “Eating 9 to 5” – which addresses eating at the workplace.  Most Canadians admit that eating at work can be a challenge.  Yesterday – to celebrate National Dietitians Day – my colleague and I created a taste test of some healthy snacks for our work mates.  Of course it went over well – who doesn’t like free food?  But the point was to offer some suggestions for alternatives to typical unhealthy snacks.

Here is what we served:

Instead of coffee – Lime and Cucumber infused water

Instead of fat and sugar filled muffins – Pumpkin, Cranberry, Oatmeal cookies

Energy boosting snacks: Greek Salad on a Stick and Fruit and Cheese Kabobs

Fibre boosting snack: Black Bean Salsa

 

Healthy afternoon snacks
Healthy afternoon snacks

The water is simple to make – simply add slices of lime and cucumber to your water bottle for a fresh twist. Dehydration can cause you to be sluggish in the afternoon and can sometimes be mistaken as hunger.

IMG_4037

The kabobs were also very simple.

Greek salad on a stick – we put a cherry tomato, piece of feta cheese, a slice of cucumber and a black pitted olive.  Add a drizzle of Greek salad dressing if you desire.

Fruit and cheese kabobs – we put pineapple, cheddar cheese, raspberry and a red and green grape on a skewer.  The colours looked very appealing!

I will add the recipe for black bean salsa and the cookies in a following post.