Dark Chocolate and Cranberry Pumpkin Oatmeal Cookies

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?

A few quick notes about these cookies:

• 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.

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 :-)

Dark Chocolate and Cranberry Pumpkin Oatmeal Cookies

5 from 3 votes

These easy to make, healthy dark chocolate and cranberry pumpkin oatmeal cookies are perfect for fall- 100% refined sugar free, 100% whole grain, and 100% delicious! Keep in your freezer for an easy healthy treat.

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Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Cookies

Cuisine: American

Servings: 24 cookies

Calories: 140kcal

Author: Elizabeth Lindemann

Ingredients

• 1/2 cup butter melted (8 tablespoons/1 stick)
• 1/2 cup maple syrup
• 1 egg
• 1/2 cup pumpkin puree canned or homemade
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon kosher
• 3/4 cup old-fashioned oats
• 1 cup whole wheat flour pastry, if available
• 1 cup dark chocolate chips
• 1 cup dried cranberries

Instructions

• 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 melted butter (1/2 cup), maple syrup (1/2 cup), egg, pumpkin puree (1 cup), and vanilla extract (1/2 teaspoon).
• Add the baking soda (1/2 teaspoon), cinnamon (1 teaspoon), pumpkin pie spice (1/2 teaspoon), and kosher salt (1/4 teaspoon). Whisk together until well combined.
• Add the oats (3/4 cup) and stir until just combined.
• Add the whole wheat flour (1 cup) and stir until just combined.
• Fold in the dark chocolate chips (1 cup) and dried cranberries (1 cup).
• 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.

Notes

• 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.
• The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition

Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 93mg | Potassium: 105mg | Fiber: 2g | Sugar: 10g | Vitamin A: 922IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

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