Inspired by a personal passion for cookies, chocolate, cranberries and health, I’ve finally got the perfect cookie. Many thanks to VegetarianTimes.com for their jump start (The Heart-Healthiest Chocolate Chip Cookies in the World). And yes, you can eat these with positive thoughts. They are, by far, the healthiest (and tastiest) cookie I’ve ever had (and I’ve sampled a lot of cookies). 😉
8 oz Walnut Butter (see footnotes*)
0.25 cup fresh Pumpkin Puree
0.5 cup Water
1 cup Light Brown Sugar
2 TSP Vanilla Extract
1.5 cups Oat Flour (typically in the organic section)
1.5 TSP Baking Soda
1 TSP Salt
0.25 TSP Ground Cinnamon
2 cups Rolled Oats
3 3.5 oz bars of Bitter Sweet Chocolate (Vegan or Regular, your choice), chopped OR 1.5 cups Chocolate Chips (Vegan or Regular)
6 oz. Fresh Cranberries (see footnotes**)
1. Mix nut butter with oil and pumpkin puree.
2. In a pan, mix brown sugar and water and bring to a boil. Pour hot mixture over nut mixture. Add vanilla extract and stir.
3. In a separate bowl, mix oat flour, baking soda, salt and cinnamon. Fold it into the nut mixture and allow dough to cool for 10+ minutes.
4. While dough is still warm, fold chocolate and oats into dough (see foodnotes***).
5. Fold cranberries into dough.
6. Make cookie dough balls, approximately 15-18 per batch. Place two inches apart on an oil-sprayed cookie sheet. Flatten the dough balls with the bottom of a measuring cup or glass. The final height of the dough will be even to the cranberries (so you don’t smash the berries).
7. Bake in a preheated oven at 350F for 9-11 minutes. Allow to cool for 1+ hours before enjoying.
*Note, you can make your own walnut butter by grinding 2 cups of walnuts a food processor. Add 2-3 TBSP of canola oil to walnut mixture until it reaches a smooth consistency. You may also substitute walnut butter for 8 oz Natural Almond Butter or Natural Peanut Butter.
**Cranberries are optional. You will still have an amazing cookie without them if that’s your desire.
***To make chocolate chunk/chip cookies, chill dough in a refrigerator before adding chocolate.
-If replacing walnuts with natural peanut butter, you can skip the addition of canola oil.
-You can replace the pumpkin puree with 1/2 cup apple sauce. If doing this, melt the brown sugar in the apple sauce and a 1/4 cup water.
-The recipe posted above will give you a super moist cookie. If you prefer a drier cookie, skip the pumpkin puree or the cranberries.
-If the use of fresh cranberries is too difficult for your cookie making experience, consider replacing them with dried cranberries.
-Chopped walnuts are a great addition. A chocolate chunk and walnut cookie is a big hit in most crowds.
Surely this recipe is a great foundation. Adjust it as you wish. Have fun with it!