Cranberry Oat Cookies

 

1 cup pecan or walnut pieces, chopped

1 cup whole wheat flour

1 teaspoon baking powder

1 ½ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon salt

1/3 cup natural peanut butter or canned pumpkin puree

1/3 cup canola oil

¼ cup pure maple syrup

¼ cup packed dark brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup rolled oats

1 medium honey crisp apple, unpeeled, diced into ¼ inch pieces

1 cup fresh cranberries, or frozen unthawed

Preheat the oven to 350 degrees. 

In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves and salt. In a large bowl, beat together the peanut butter, oil, maple syrup, brown sugar, egg and vanilla, until well incorporated.

Pour the dry ingredients into the wet ingredients and mix to combine. Add the oats, apple, cranberries, and nuts and stir to combine.

Using a ½-cup scoop, shape the batter into 10 large balls and drop onto the baking sheet. Bake until set and lightly browned on the bottom, 20-25 minutes. Transfer to a cooling rack to cool.


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