Have you ever eaten a food and wondered where it had been your whole life? It was almost a food epiphany really. Well, I had that. I was making cookies (yes, I made cookies twice this week don’t judge me) again, only this time was different. As I was making them, I thought they looked and smelled pretty good. Then, I baked them. Then, I ate one. My world exploded into colors I’ve never seen before. These are really, really good. If you’ve never had a cookie like this, you’ll wonder where it has been your whole life.
I am out to prove that healthy and hearty cookies can be just as good as the traditional cookies: chocolate chip, sugar, peanut butter, and the like. Most people, given the choice, would choose a chocolate chip cookie over oatmeal raisin. I mean, come on. Who’s favorite cookie is oatmeal raisin? It’s so boring. Well, this cookie is oatmeal raisin’s more loved, richer, and buffer cousin: the pumpkin, chocolate, and cranberry oatmeal cookie. Now, this may seem like way too many ingredients that may not go well together. Wrong! This cookie is a delicious blend of everything wonderful. Also, it is milk, butter, and oil free. It bakes up soft and chewy. I will tell you, they don’t really taste healthy. All the flavors work together to make a delicious oatmeal cookie. This is up there in my favorite cookies list right now. These are a perfect cookie for anyone. Even Samuel really liked these and he isn’t a big fan of oatmeal cookies (or any dessert I tell him his healthy ahead of time).
The mixing for this recipe is done all by hand, so you won’t need any appliances for this recipe. The first step is to whisk together the pumpkin, egg whites, and vanilla in a bowl until smooth. Just make sure the pumpkin, egg, and vanilla are well combined because it will be hard to get a smooth mixture later on in the mixing.
In a separate bowl, stir together flour, oats, Splenda, brown sugar, baking powder, baking soda, salt, cinnamon, chocolate chips, and dried cranberries.
Make sure the cranberries are not clumped together while stirring the dry ingredients together. I broke apart the clumps of cranberries I saw before adding them to the dry mixture. Also, you don’t really want lumps of brown sugar, so you may want to mash the brown sugar down with a fork or spoon before mixing the dry ingredients together.
Stir together the dry and wet ingredients until just combined. The batter will be thick and sticky, but just stir until all the dry ingredients are well incorporated. You don’t want to over mix this dough. You may also think it looks dry at this point, don’t worry about this. You don’t need to add any extra liquid. Drop the cookies by spoonfuls onto the prepared sheet. Press the cookies down slightly so they are more patty-like than mound-like. These cookies don’t spread out or puff up. They bake in basically whatever shape you put them in. So to avoid having a raw middle, pat them out slightly so they bake all the way through evenly. Bake them for 12 to 14 minutes or until they are lightly browned. I kept mine in an airtight container at room temperature.
These are such delicious cookies. I honestly can’t believe they were so tasty. I find that pumpkin can be a very strong flavor, but it is very mild and perfect in this cookie. The pumpkin really makes these cookies soft and moist. The cranberries off a nice little pop of tartness, and the chocolate goes perfect with the cranberry and pumpkin. This is really a wonderful oatmeal cookie. I would choose this over a chocolate chip cookie because it combines so many wonderful things together in one cookie. Also, it’s low calorie and lower fat than most cookies. You’ll love this healthy cookie. And if you somehow don’t love this cookie (highly unlikely), just send them all my way; I’m happy to eat them all.
Pumpkin, Chocolate, & Cranberry Oatmeal Cookies
Total calories: 1,433
Servings: 20 cookies
- ½ cup canned pumpkin puree
- 3 tbsp liquid egg whites
- 1 tsp vanilla extract
- ¾ cup all purpose flour
- 1 ½ cups old fashioned rolled oats
- ¼ cup Splenda granulated
- ¼ cup light or dark brown sugar
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ tsp cinnamon
- ½ cup dried cranberries
- ½ cup semi-sweet chocolate chips
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk together the pumpkin, egg whites, and vanilla in a bowl until smooth.
- In a separate bowl, stir together flour, oats, sugars, baking powder, baking soda, salt, cinnamon, chocolate chips, and dried cranberries. Make sure the cranberries are not clumped together while stirring the dry ingredients together.
- Stir together the dry and wet ingredients until just combined. Don’t overmix the batter. It may appear slightly dry, but it will be sticky and thick.
- Drop the cookies on the prepared pan and slightly flattened the cookies into more of a patty. These don’t spread out, so you’ll need to pat them down slightly so they bake all the way through and aren’t raw in the middle. Bake for 12 to 14 minutes or until lightly browned. Allow the cookies to cool slightly and then transfer them to a cooling rack. Store in an air tight container.
1 large egg for 3 tbsp liquid egg white
¼ cup granulated sugar for ¼ cup Splenda granulated