With cookie swaps, office parties, tree trimmings, holiday celebrations, there are so many reasons to get out the apron and make holiday fare!
We usually share our classic oatmeal cookie recipe, traditional and glorious, but this twist has to be shared!
The best part? These cookies have absolutely
no butter or oil in them.
That's right! Zip. Zero. Zilch. AND they contain
Silver Palate Thick and Rough Oats,
which help lower cholesterol and reduce the risk of heart disease.
1/2 cup pumpkin puree (not pumpkin pie filling)
1 egg (or egg substitute)
1 teaspoon vanilla
3/4 cup whole-wheat flour (or all-purpose)
Silver Palate Oats
1/4 cup granulated sugar
1/4 cup dark brown sugar
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1.5 teaspoon cinnamon (or less)
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup dark chocolate chips
1/2 cup dried cranberries
Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined.
In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, spices, chocolate chips, and dried cranberries. Fold together the wet and dry ingredients until just combined - do not over-mix. The cookie dough will be very thick. Taste the dough and add a pinch of salt if needed.
Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie drops. Bake for 12-14 minutes until lightly browned.
Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack.
Cookies stay fresh at room temperature for 3 days in an airtight container.
These beauties are destined to be a big hit at your next holiday shindig!