Pumpkin Oatmeal Cranberry Cookies {GF, Low Cal}

Oh Monday why oh why do you always come so soon and how is it December 1st already??? This morning I just wanted to stay snuggled in bed all morning. After a 4 day weekend, it’s tough getting back into the routine again. I’ve been getting used to all this resting from being injured most of this year. Sleeping in on the weekends and working out at a normal hour has been my dream. I could get used to this.

This weekend I was feeling well enough to get outdoors and walk my turkey tosh off. I’ve missed being outdoors and the peace and serenity it brings me. What I haven’t missed is getting up with the moon shining its brightness on me and working out in the freezing cold (by freezing I mean 30-40). I’ve yet to meet a pair of gloves that keep my fingers from freezing by the time I’m done with my workout. I’m planning to head out a few mornings this week. Wish me luck. I should really invest in hand warmers.

Good thing I made a batch of gorgeous breakfast cookies over the long weekend to motivate me out of bed to workout this morning. I frequently use my baked goods as workout motivation. This weekend I did quite a bit of baking because I was feeling good. Usually my rule the weekend of Thanksgiving is to leave the house only in emergencies. I sort of broke that rule this year. I’ve been trapped in the house for two weeks.

So I popped in at the mall Friday night for a few essentials, but I was in and out like a bandit. I also spent a good amount of time hanging out at Starbucks to catch up on blog writing. In some ways, I wish I had stayed home. It would’ve been safer. The Phoenix streets were ridiculous. Add the snowbirds to the flock of melting pot drivers and it’s a war zone out there. Think New York City in the desert.

Back to these breakfast cookies. Thanksgiving may be over, but to me that doesn’t me giving up on pumpkin already. Plus who doesn’t want pumpkin when it’s cold outside? These gems and a crockpot of chili is all I need to stay warm. I had some leftover pumpkin from Thanksgiving that I had to do something with.

Last time I had leftover pumpkin, I put it in the refrigerator way in the back only to forget about it. When I eventually did find it, let’s just say it’s moldiness went ended up in the trash. Gross. Mold should be outlawed. That’s one of the reasons I hate buying cheese. It gets moldy before I can even make a dent in it. They really need to sell smaller packages for single people. Mom told me a few years ago I could freeze cheese. Super idea, it thaws in minutes. Random tip.

These cookies scream holidays to me. I love how the cranberries decorate and Christmas-ify them. I want to box them up and put them under the tree for someone. Unfortunately they don’t have a chance at becoming a gift. They’re too good. Warmed in the microwave a few seconds the pumpkin gets gooey and melts in your mouth. Instead of my daily granola bar for breakfast, I’ll be eating these please. Perfect cold morning treat. I like that they don’t have an overwhelming pumpkin flavor too.

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If anything they’re pretty plain, that’s where the optional ingredients come in handy. I added cacao nibs and dried cranberries to mine, but you can have fun mixing in whatever toppings float your boat. Any nut or dried fruit would be fabulous in these. Although I am partial to the cranberries. Have fun playing around with them and they’re fun for the kiddos too.

A soft and chewy dairy free oatmeal cookie, loaded with pumpkin and cranberry. Theses Pumpkin Oatmeal Cranberry Cookies are a fun winter breakfast treat.

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Pumpkin Oatmeal Cranberry Cookies

Deliciously health breakfast cookie that taste like the holidays

Author Megan @ Skinny Fitalicious

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Servings 14

Calories 103 kcal

Print

Ingredients

• 1 1/4 cup <a href="http://amzn.to/1jInqYQ">GF rolled oats</a>
• 1/2 cup flaxseed meal
• 1/4 cup <a href="http://amzn.to/1M721Ui">chia seeds</a>
• 1 1/2 tbsp cinnamon
• 2 tsp baking powder
• 1 tsp nutmeg
• 1/2 tsp salt
• 2 large egg whites
• 3/4 cup <a href="http://amzn.to/1Gc4v2z">pumpkin puree</a>
• 1/2 cup almond milk
• 1/3 cup <a href="http://amzn.to/1iWYw72">reduced sugar maple syrup</a>
• 1 tbsp <a href="http://amzn.to/1WH4DLG">coconut oil</a>
• 2 tsp vanilla extract
• 1/4 cup low sugar craisins
• Optional: cacao nibs or nuts

Instructions

1. Preheat oven 350 degrees
2. In a bowl, mix dry ingredients together
3. In a separate bowl, mix wet ingredients then add to dry except nuts, craisins & cacao nibs
4. Incorporate all ingredients then add nuts, craisins & cacao nibs
5. Using an ice cream scoop (or 2 large tbsps), drop batter onto a large nonstick baking sheet a few inches apart
6. Bake 12 minutes
7. Cool on a rack 5 minutes before serving

Recipe Notes

Yields 14 cookies, 103 calories each
Add more calories for optional ingredients

Course Cookies

Nutrition facts per serving (1g)

Calories 103 kcal

Fat 0 g

Saturated Fat 0 g

Cholesterol 0 mg

Sodium 0 mg

Potassium 0 mg

Carbohydrates 0 g

Fiber 0 g

Sugar 0 g

Protein 0 g

Vitamin A 0 %

Vitamin C 0 %

Calcium 0 %

Iron 0 %

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What was the best thing you ate this holiday? Did you black Friday shop? What deals did you steal? I want to know!

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About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.