Pumpkin Oatmeal Cookies with Cranberry & Almond

Wednesday, 19 July 2017




Pumpkin Oatmeal Cookies with Cranberry & Almond!

I like to vary the cookies recipes. This time, I used pumpkin in my oatmeal cookies. I baked this for my hubby to bring to the office as a snack.

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Yields: 50 Cookies

INGREDIENTS:

2 large eggs
227g butter (room temperature)
80g brown sugar
1 tsp vanilla extract
100g steamed mashed pumpkin

195g multi-purpose flour
270g oatmeal flour (ground roll oats)
1 tsp baking soda
1 ½ tsp baking powder or double action baking powder
¾ tsp sea salt
150g dried cranberry
120g toasted almond flakes
6 tbsp ground flexseed
50g roll oats


METHOD:

1. Move the oven rack to the middle position and preheat the oven to 180 C. Line 2 baking trays with baking papers and set aside.

2. In a bowl of a stand mixer beat the butter and brown sugar together until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Add the eggs and vanilla extract, beat on medium-low until well mixed. Add in mashed pumpkin and stir until well incorporated.

3.  In another big bowl, shift in the flour, oatmeal, baking powder, baking soda, and salt. Then whisk together the flour mixer with dried cranberry, almond flakes, ground flexseed and roll oats.

4.  Gradually stir in the flour mixer to butter mixer until well-combined.

5.  Roll the dough into small balls, around 23g each. Place the cookies about 1 ½ inches apart on the lined baking tray.  Using 2 fingers, lightly press down on each cookie dough ball to flatten it.

6.  Bake 15 to 20 minutes or until the cookies golden brown.

7.  Let cookies cool on a wire rack completely before storing in the air tight container. They will crisp up as they cool.