Wednesday, October 31, 2012

Pumpkin Jumble Cookies with Chocolate, Oatmeal, and Cranberries


I love cookies. Super serious love. Like don't-leave-me-on-a-desert-island-without-some-cookies love.
One of my fondest baking memories growing up was coming home from school and making chocolate chip cookies with my mom.
I admit, sometimes I feel kind of motherly about my cookies. Overprotective....like I gotta shield them from others in the house (namely husband).  
Late night cookie-making happens at our house. Yes. It does.
I am loving pumpkin recipes right now and these pumpkin jumble cookies turned out amazing. Especially right out of the oven....warm, gooey, pumpkiny, with a crunch of turbinado on the top. Oh mama!



These might be your new favorite cookie! 

Pumpkin Jumble Cookies with Chocolate, Oatmeal, and Cranberries
Makes about 2 dozen

adapted from Eating Bird Food

½ cup spelt flour 
½ cup white whole wheat flour
½ cup old fashioned oats
¼ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon sea salt
1 teaspoon apple pie spice
¾ cup organic pumpkin puree 

1 cup turbinado sugar, plus additional for sprinkling
¼ cup extra virgin coconut oil
½ Tablespoon ground flax seed
1 teaspoon vanilla extract

2 Tablespoons unsweetened almond milk
¼ cup dark chocolate chips 

¼ cup white chocolate chips
¼ cup dried cranberries

Preheat oven to 350° F.
Stir together dry ingredients (flours, oats, cinnamon, baking soda, sea salt, and apple pie spice) in a mixing bowl.
Mix together wet ingredients (pumpkin, sugar, coconut oil, vanilla, almond milk, and flax seed) in a separate mixing bowl. Combine wet and dry ingredients. Stir in dark chocolate chips, white chocolate chips, and cranberries. Mix well.
Drop rounded tablespoons onto a cookie sheet lined with parchment paper, about 1 inch apart. Press cookie dough lightly with your fingers. Sprinkle cookies with additional turbinado sugar. Bake for about 15 minutes. Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.


{Happily Edible Tip} - Pumpkin has a tendency to make cookies soft. So know going in that these cookies aren't the crispy, crunchy type. The oatmeal adds some chewy texture and honestly, they are so freakin' good!
Options: 
*Leave out one of the chocolates and cranberries, to reduce sugars.
*Use vegan chocolate to keep recipe vegan.
*Don't have coconut oil? Use butter.
*Don't have spelt flour? Use all white whole wheat. 


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