Pumpkin Cranberry Cookies (WFPBNOGF)

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Thanksgiving Treats

Cooking Time

Total time 45-50 minutes with prep. Bake time for cookies is 20 to 22 minutes.

Ingredients

1 cup cornmeal

1-1/3 tbsp baking powder

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp allspice

2 pinches sea salt

1-15 oz. can canned pumpkin

2/3 cup maple syrup

1/3 cup tahini

1/2 cup rolled oats

1-1/2 cups dried cranberries

3/4 cup chopped pecans (optional)

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or pad.
Combine cornmeal, baking powder, cinnamon, nutmeg, allspice, & salt in a bowl.
In another bowl, place pumpkin, maple syrup, & tahini & mix well. Add dry ingredients to wet & mix well. Add oats & cranberries & mix well.
Drop spoonfuls of batter onto the prepared baking sheet in about 1/4-cup scoops, about 2 inches apart. Flatten the cookies a bit, so that they resemble thick discs (they won't spread much at all during baking). Bake for 45 to 50 minutes.
Remove pan from oven & cool on a cooling rack for 10 minutes.
Eat cookies immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

Notes

These cookies are a crowd pleaser at a party or an afternoon snack for the kids after game snack, so bake a double batch. These freeze well; reheat by baking at 350 degrees F for 20 minutes. For very crispy cookies, bake them a few minutes longer.

Credit

Forks Over Knives App

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