Pumpkin Oatmeal Cranberry Cookies
Pumpkin Oatmeal Cranberry Cookies are soft and chewy! A low calorie cookie made dairy free with gluten free oats. A great cold weather snack!
Prep Time5 minutes mins
Cook Time12 minutes mins
Cool Time5 minutes mins
Total Time22 minutes mins
Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free
Servings: 12 servings
Calories: 142kcal
Preheat oven 350 F. Prepare a baking sheet with parchment paper.
In a large mixing bowl, mix the dry ingredients together.
In a separate mixing bowl, mix the wet ingredients together then fold in the mixture with the dry mixture minus the cranberries and optional add-ins. Once everything is mixed together, fold in the cranberries and optional add-ins.
Using an ice cream scoop, drop a heaping scoop of the batter onto a large nonstick baking sheet a few inches apart until you have 12 cookies.
Bake 12 minutes then remove from the oven and cool on the baking sheet 5 minutes before transferring to a wire rack.
Store in the refrigerator up to 7 days or in the freezer up to 60 days.
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- You can substitute 1 whole egg for the 2 egg whites; however, note that this will increase the calories and lower the protein.
Serving: 1cookie | Calories: 142kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Sodium: 124mg | Potassium: 247mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2383IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg