Makes 26 cookies
Ingredients:
- 1.5 cups whole wheat pastry flour
- 1 cup rolled oats
- 1/4 cup bran wheat
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1/2 tsp allspice powder
- 1/4 ground ginger
- 1/3 cup dried cranberries
- 1 whole organic egg
- 1/2 cup light brown sugar
- 1/2 cup almond oil
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
Directions:
- Preheat oven to 350F. Line two baking sheets with parchment paper or silicone liner.
- In a large bowl, mix all dry ingredients thoroughly. Fold in dried cranberries and set aside.
- Cream 1 egg and light brown sugar in a stand mixer (or hand mixer) on medium for 1 minute. Add almond oil, pumpkin puree and vanilla extract. Beat until thoroughly mixed.
- With the stand mixer on lowest setting, slowly fold in the dry ingredients with wet ingredients. Do not over-mix dough at this point.
- Using a small cookie scoop, scoop out cookie dough on lined baking sheets. With the back of cookie scoop, gently press down cookie dough, and bake for 15 minutes.
- Remove and allow cookies to rest on baking sheet for 5 minutes. Transfer cookies onto a cooling rack to cool completely.
- Serve with a cuppa hot tea or latte.
I don’t know about you, but I’m just not willing to part with autumn. Nope. Especially with pumpkins. Can’t wait to get home and dig into the freezer.
Yup! I froze some of these cookies at home for us. Only trouble is, when will we ever return home? Or how soon? 😀
Are you a frequent flier? Or do you hate traveling? What’s your favorite place or where do you dream of traveling to?