Pumpkin-Cranberry Almond Cookies

By: Stepfanie Romine :

What's the secret to lowering the fat in this member-submitted recipe?

Canned pumpkin! It keeps these cookies moist without adding many calories. Plus, the pumpkin adds another layer of flavor.


Ingredients:

• 2 cup canned pumpkin
  
• 1 cup brown sugar (will use agave instead)
  
• 2 eggs (will use egg replacer)
  
• 2 teaspoons vanilla
  
• 1 1/2 cups whole wheat flour (I will use gluten free mix)
  
• 1 teaspoon baking soda
  
• 2 teaspoon cinnamon
  
• 1/2 teaspoon salt
  
• 2 cups oatmeal
  
• 1 cup dried cranberries
  
• 1/2 cup almonds

Nutrition Info:
Calories: 64.5
Fat: 1.2 g
Find the full nutrition info here.

Directions:

• Heat oven to 350 degrees.
  
  
• Beat together pumpkin and sugar.
  
  
• Add eggs and vanilla, beat well.
  
  
• Add flour, baking soda, cinnamon salt ; mix.
  
  
• Stir in oats, craisins and almonds.
  
  
• Drop rounded spoonfuls onto ungreased cookie sheet.
  
  
• Bake 10-12 minutes.
  
  
• Let cool one minute.
  
  
• Enjoy.

Yields 4 dozen cookies.

• servings Per Recipe: 48
• Amount Per Serving
• Calories: 64.5

• Total Fat: 1.2 g
• Cholesterol: 8.5 mg
• Sodium: 76.3 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 1.3 g
• Protein: 1.6 g