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Tuesday, October 24, 2017

CRANBERRY PUMPKIN COOKIES, ENERGY BOOST BITES


This little cookie nugget is the perfect grab and go morning meal for those who say they just don't have time for breakfast. Loaded with hearty ingredients that will hold you over without the empty calories of typical baked goods.

The prep time on the recipe said 10 minutes, but it took me 15 minutes just to gather together all the ingredients! With 14 ingredients your counter will be crowded but what a win win for a cookie. There is oat flour rather than wheat. There is only a fraction of the usual sugar called for and the type used is brown sugar rather than white. There is no added fat such as unhealthy shortening. The fat comes from peanut butter and needed moisture comes from pumpkin. Rolled oats help hold it all together and additional taste and sweetness come from dried cranberries and coconut.

Basically, this sounds like a granola shaped into a more portable form. Not sweet at all, it is still tasty and delicious, great with milk or coffee. Perfect for morning but also wonderful for the lunchbox or after school snack

These cookies are chewy rather than crispy. They freeze well and are good warmed up, still half frozen or room temperature from the cookie jar.



CRANBERRY PUMPKIN BREAKFAST COOKIES
By Sarah@The Gold Lining Girl

1 1/2 cup old-fashioned oats
1 cup oat flour
1/4 cup packed brown sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
pinch of salt

In a large bowl, whisk together the above dry ingredients

1 1/4 cup canned pumpkin puree
1 egg
1/4 cup melted peanut butter (smooth or chunky)
2 tsp. vanilla extract

In another bowl, whisk together the above wet ingredients
Add the wet ingredients to the dry ingredients and stir until just moistened

1/2 cup chopped pecans or walnuts
1/2 cup shredded coconut
1/2 cup sweetened dried cranberries

Fold in the nuts, coconut and cranberries

Drop by spoonfuls onto either parchment lined or greased baking sheets
Bake at 350 degrees
10 minutes for small cookies or 12 - 14 minutes for large cookies
Cookies are ready when lightly browned
Remove to wire racks to cool
Store in a cool, airtight container