samantha
Tried making these cookies and they especially popular during the Autumn and Winter months. Loved by children and adults, make sure to double or even quadruple the batch. Anything left over can be easily frozen and reheated by putting them in the oven at 350 Fahrenheit. Bake the cookies for a while longer to make them even crispier. This recipes was originally from Darshana Thacker over at Forks Over Knives.
Makes 15 cookies
Ready In 60 Minutes.
Ingredients:
- 1 cup of cornmeal
- 1 tablespoon + 1 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon allspice
- 2 pinches sea salt
- 1 (15-ounce) can pumpkin puree
- 2/3 cup maple syrup
- 1/3 cup tahini
- 1/2 cup rolled oats
- 1-1/2 cups dried cranberries
Instructions:
- Preheat the oven to 350 Degrees Fahrenheit. Line the baking sheet with a silicone baking pads or parchment paper.
- Mix together cornmeal, baking powder, cinnamon, nutmeg, allspice in a large mixing bowl.
- In a separate bowl, stir together pumpkin, maple syrup and tahini. Combine the dry ingredients and the wet ingredients together. After the wet and dry ingredients have been mixed well add oats and cranberries and stir evenly.
- Use a 1/4 cup measuring scoop or a large rounded tablespoon to shape the batter on the prepared cookie sheets. Space the dough roughly 2 inches apart and squish down gently so they look flat. The cookies will not flatten much more during the baking process. Bake in the oven for 45-50 minutes until the desired texture is reached.
- Take the cookie sheets out of the oven and place cookies on a cooling rack for about 10 minutes
- Server enjoy the cookies while still warm. The cookies can also be saved for later inside an air tight container put inside the refrigerator for up to 1 week. They can also be frozen in the freezer for a maximum of 2 months.
