Cranberry-Pumpkin Oat Breakfast Cookies

Cranberry-Pumpkin Oat Breakfast Cookies ~ The ruby red cranberries are a perfect match for the pumpkin.  If you want a real treat, add some white chocolate chips & make this breakfast cookie really special!

Frances (a reader of the blog) left me a comment, sharing some of the changes she made to her batch of the Banana Oat Breakfast Cookies.  She substituted some pumpkin for part the applesauce, omitted the nuts & upped the raisins.  It sounded really good, so I decided I wanted to try the pumpkin swap too, but I had another spin in mind... I also cut the nuts (heehee, that just made me giggle), but wanted to use all cranberries this time around, instead of raisins.  I also included some honey, since the pumpkin just doesn't have the same sweetness as the applesauce.  I topped a few of the cookies with white chocolate chips, just because it sounded it good. (it was)  I'm guess I'm still on the pumpkin kick ~ hope you are too.  Enjoy!

Cranberry-Pumpkin Oat Breakfast Cookies
makes approx. 18 cookies, depending on size

To see the nutritional info, go over to the CalorieCount site ~ click here.



Ingredients
  • 2 ripe bananas ~ mashed with fork until smooth & creamy
  • 1/2 cup canned pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 2 Tbsp honey
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 1/2 cup old fashioned oatmeal ~ uncooked
  • 1/3 cup dried cranberries (or more, to taste)
  • 1/4 cup white chocolate chips (optional)
Directions

Preheat heat oven to 350 degrees. 

Mix mashed bananas, pumpkin, applesauce, honey, vanilla extract & cinnamon in a large bowl until well combined.

Stir in the oatmeal & cranberries.  Let 'dough' sit for 10 minutes.

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles.  (press a few white chocolate chips into the cookies, if using)

Bake approx. 20-25 minutes, or until golden & done.

Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.
 
Store in a covered container when completely cool.




 
Posted by at 8:00 AM
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6 comments:

  1. SCTigerNovember 4, 2012 at 2:18 PM

    Yum! I am making these today!
    Literacy Minute

    ReplyDelete
    Replies
    1. Vicki ENovember 4, 2012 at 9:22 PM

      Hope you enjoy them! Thanks so much for stopping by & commenting ~ Cheers!

      Delete
  2. KaitlynNovember 4, 2012 at 10:43 PM

    making these tomorrow.. i loved the original and the peanut butter versions, so i'm sure i'll love this one! thanks for the recipe :)

    ReplyDelete
    Replies
    1. Vicki ENovember 5, 2012 at 8:43 AM

      Hi Kaitlyn, Hope you enjoy these, my hubby really does. I think the 'tang' of all cranberries works well with the pumpkin. Chocolate chips are always a nice touch, too. That being said, my hubby was reaching for the ones without c/c as often as he did the ones with... so I know he liked them a lot. :) Thanks for stopping by, trying some of my recipes & for commenting ~ this is what makes the blog fun for me. Cheers!

      Delete
  3. AnonymousJanuary 13, 2013 at 4:54 PM

    Do you have the nutritional info for these cookies. They are very tasty!

    ReplyDelete
    Replies
    1. Vicki EJanuary 17, 2013 at 5:19 PM

      So glad you like the cookies! We really enjoyed them too, both with & without the white chocolate chips. I worked up the nutritional info over on CalorieCount for you. Per cookie, without the optional white chocolate chips, assuming 18 cookies per batch. They came up with 51 calories per cookie. (if you add the 1/4 cup white choc chips, it will add 13 calories per cookies, for a total of 64 calories per cookie)

      To see the detailed info, click on the link I've included to the post. (in with the recipe info)

      Thanks so much for stopping by & commenting ~ Cheers!

      Delete

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