What is better than delicious, cinnamon spiced, pumpkin oatmeal cookies loaded with dark chocolate pieces and tart cranberries in the fall?
How about if those cookies are healthy, 100% refined sugar free, and made with 100% whole grains, but are STILL 100% delicious?
And how about getting FREE STUFF on top of that?
Well today’s your lucky day, folks. It’s Bowl of Delicious’s first giveaway! Today, I’m featuring these delicious (and healthy!) cookies and partnering with Bake it Fun to present you with the chance to win not one, not two, but one of THREE awesome silicone baking products! (But wait- there’s more!) Even if you don’t win the giveaway, Bowl of Delicious readers get a special discount when shopping at Bake it Fun. (Not to stress you out, but a quick reminder that the holidays are fast approaching! These would make awesome presents for the cooks in your life.)
What is a silicone baking product, you ask? Silicone is a (magical) oven-safe material that’s soft, pliable, and almost like plastic… but it (contrary to what your instincts may be telling you) does not melt in the oven. It’s BPA free and completely safe. And best of all: it’s NON-STICK.
When Bake it Fun sent me their set of three silicone baking mats, I was beyond excited. They fit perfectly in standard half sheet and quarter sheet (and toaster oven!) pans and are so, so easy to use. Before getting these mats, I was a big fan of using parchment paper to bake: it makes clean-up a breeze and makes sliding cookies, roasted vegetables, and other baked items so easy to transfer from its non-stick surface to a plate. But these mats do the same thing and are reusable! Your conscious can rest easy knowing that you aren’t creating unnecessary waste to add to a landfill by using parchment paper.
PLUS – not only do the baking mats come in fun colors – the Bake it Fun baking mats have awesome measuring tools. There’s a ruler on all four sides (for rolling out dough for pizzas, puff pastry items, etc.) and circles for where you should place cookie dough to have them perfectly spaced apart. And there are concentric circles around each circle so you can measure small, medium, or large cookies! For someone with slight OCD tendencies (like me), this is so helpful.
And baking mats are not the only silicone baking product Bake if Fun has. They have pastry sheets, oven mitts, baking cups for muffins and cupcakes, piping bags/decorating tips, spatulas and basting brushes, and even a kneading bag.
A few quick notes about these cookies before I get into the details of the giveaway and discount :-)
- Pumpkin cookies are interesting because they tend to be a bit fluffier and more “cake-like” than your typical cookie. This means they won’t spread out as much when baking, and will be a little thicker. Still delicious, but don’t worry that you did something wrong with this recipe if this happens to you!
- I used maple syrup to sweeten mine. This, mixed with the dark chocolate and dried cranberries, makes it sweet but not too sweet. If you want a sweeter cookie, use brown sugar in place of the maple syrup. This will also make them a bit chewier.
- And finally, as I am writing this, I am enjoying two of these cookies that I defrosted from the freezer with black coffee on this crisp, fall Saturday morning. It’s perfection. 20 seconds in the microwave and you’ll have a warm cookie with melty dark chocolate that tastes like it is straight out of the oven. I recommend freezing some of these cookies so you can have some every once in a while and not eat all two dozen at once (although, I will be the last person to judge you if that’s what you decide to do!), or have something to take out if guests come over.
Now: here’s how to enter the giveaway!
Visit the Bake it Fun website and view their products. Then, leave a comment below with what you would make using their products!
On Sunday, October 18, I will randomly choose three winners from the comments below (via random.org) who will be given the opportunity to choose a product that they want from Bake it Fun (it doesn’t have to be the product you commented on). The winners will be announced on this post and on Bowl of Delicious’s facebook page, and I’ll email the winners to let them know they won, with more details on how to choose their product.
And even if you aren’t one of the lucky winners, Bowl of Delicious readers get a 10% discount on Bake it Fun products!
If you buy a product from Bake it Fun, simply enter coupon code bowldeli at checkout, and you will receive 10% off your order. Again, DON’T PANIC, but the holidays will be here before you know it!
Here’s the recipe for the dark chocolate and cranberry pumpkin oatmeal cookies. Leave your comments below to enter! And may the odds be ever in your favor :-)
UPDATE: This giveaway is closed. Congrats to Nadya, Melissa, and Kathryn for winning the giveaway!!
Disclaimer: I was given a free product for myself and three readers to write this post. All opinions expressed are my own.Print
Dark Chocolate and Cranberry Pumpkin Oatmeal Cookies (and a GIVEAWAY!!!)
These easy to make, healthy cookies are perfect for fall- 100% refined sugar free, 100% whole grain, and 100% delicious! Keep in your freezer for an easy healthy treat.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2 dozen
- 1 stick melted butter
- 1/2 cup pure maple syrup*
- 1 egg yolk
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 heaping teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup old-fashioned (rolled) oats
- 1 cup whole wheat pastry flour
- 1 cup dark chocolate chips
- 1 cup dried cranberries
- Preheat your oven to 350 degrees F and line a baking sheet (or two) with a silicone baking mat or parchment paper.
- In a medium or large bowl, whisk together the butter, maple syrup, egg yolk, pumpkin puree, and vanilla extract.
- Add the baking soda, cinnamon, pumpkin pie spice, and salt. Whisk together until well combined.
- Add the oats and stir until just combined.
- Add the whole wheat flour and stir until just combined.
- Fold in the dark chocolate chips and dried cranberries.
- Drop by rounded spoonful on prepared baking sheet(s) and press down slightly with the back of the spoon to flatten them a bit. Bake for 15 minutes, or until starting to brown on the edges and still soft in the center.
Pumpkin cookies tend to be a bit fluffier and more “cake-like” than your typical cookie. This means they won’t spread out as much when baking, and will be a little thicker. Don’t worry that you did something wrong with this recipe if this happens to you!
These cookies can be frozen in an airtight bag or container for up to 3 months. Defrost in the microwave for 15-20 seconds for a perfect warm cookie.
*I used maple syrup to sweeten mine. This, mixed with the dark chocolate and dried cranberries, makes it sweet but not too sweet. If you want a sweeter cookie, use brown sugar in place of the maple syrup. This will also make them a bit chewier.