Pumpkin Oatmeal Cookies with Cranberries & Chocolate Chips


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


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)


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.


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