I’ll admit it: I’m not much of a baker.
Some say baking is like chemistry experiment, and the amount of each ingredient is very important. Well..this C+ chemistry 101 student gets very frustrated with how precise and accurate everything has to be. So, when Meaghan and I divided up our pumpkin spice series blogs, I knew that this one would be a challenge for me.
You wouldn’t be too far off by calling these superfood cookies. Not only are they low fat because we use pumpkin instead of loads of butter, but they also contain many healthy antioxidants in the cranberries and walnuts. Walnuts contain healthy fats that will keep you full, and provide protein too. Lastly, we use whole wheat flour and oats for healthy fiber to keep you full. Told ya – it’s a superfood cookie!
I hope you enjoy this perfected fall festive cookie! The cranberry and walnut flavors together also make it great for the holidays. #HBTip: Use 1 cup fresh cranberries instead of 1/2 cup dried when they are in season this winter.
Pumpkin Oat Cookies with Walnuts
Yield: 20-24 cookies
- 1 cup whole wheat flour
- 1 1/4 cups old-fashioned oats
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons butter, melted
- 1/4 cup olive oil
- 1/3 cup brown sugar
- 1/2 cup white sugar
- 1 cup pumpkin
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- Preheat the oven to 350 degrees F.
- In a medium sized bowl, combine the flour, oats, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Set aside.
- In a separate larger bowl, add the melted butter, olive oil, brown sugar and white sugar. Mix well.
- Add the pumpkin, egg and vanilla to the sugar mix in the large bowl. Mix well until ingredients are evenly distributed.
- Add the flour mixture into the pumpkin mixture in the large bowl. Mix with a wooden spoon until ingredients are combined and evenly distributed.
- Fold the cranberries and walnuts into the mixture (do not over mix).
- Place a sheet of parchment paper onto a cookie sheet. Combine about 2 tablespoons of dough with your hands, and form them into balls. Place about 8 cookies on each sheet and bake for about 12 minutes until cookies are lightly browned on top. Remove cookies off of the cookie sheet and onto a cooling rack. Repeat until all of the dough has been baked (about 20-24 cookies).
- #HBTip: Re-use the parchment paper for the second or third batch of cookies and save $ and recycle!
Nutrition Facts for 1 cookie: 113 calories, 1.4g saturated fat, 117mg sodium, 15g total carbohydrate, 1.2g fiber, 2.1g protein.
Fun fact: I learned during my trial and error that this recipe makes really great muffins. (Yes I was trying to make cookies, and I made muffin cookies) Simply use alter the following ingredients from above: 2 tablespoons of butter, 6oz plain low fat yogurt instead of oil, use 1 whole can of pumpkin, 1 cup of whole wheat flour and 1 cup of white flour. Thanks to my friends who helped me out in eating my first batch of “muffin cookies.” It’s all in the experience!
What other kinds of cookies are you looking to try this holiday season?