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Tuesday, January 4, 2011

Pumpkin Cranberry Cookies

Well, perhaps the holidays are over, but cookies are always in season. Try out this and other recipes from Dr Sears LEAN. Each has great ingredient substitutions which can increase your intake of nutrient-dense foods. Yes, it is possible to have your cake, eat it, enjoy it and still live a happy long life. After all, life without treats is no life at all... 

Pumpkin Cranberry Cookies

  • 1 cup whole wheat pastry flour + a few tablespoons 
  • 1 cup old fashioned rolled oats
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1/4 cup honey
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1 cup low fat ricotta cheese
  • 1 large egg
  • 2 tbsp melted unsalted butter
  • 1 tsp pure vanilla extract
  • 1/2 cup dried cranberries
Preheat oven to 350˚F with the rack in the middle of oven. Combine all dry ingredients (excluding cranberries) in a medium bowl. Combine all wet ingredients in a separate bowl. Mix the wet and dry ingredients together to form cookie batter. Gently fold the cranberries into the batter. Drop a spoonful of batter onto the cookie sheet and decorate the tops with extra cranberries or nuts if desired. Bake for 10-12 minutes, until the cookies are golden brown. Cool on racks.

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