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Pumpkin Cranberry Oatmeal Cookies (Lowfat)

"Low fat with no butter."

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Prep Time: 20m

Cook Time: 12m

   

Servings: 48  

 
 
  • 5.0000

Very good and perfect for the season using my favorite seasonal foods -- pumpkin and cranberries. I used white flour but otherwise made as directed using walnuts for the nuts. I also ran out of brown sugar -- so used 1/2 cup brown and 1/2 cup white.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 cup pumpkin (canned, not pie filling)
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups oats (old fashioned oats, uncooked)
  • 1 cup dried cranberries
  • 1/2 cup almonds, chopped (or pecans or walnuts)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Preheat oven to 350 F.

Step 2

In a large mixing bowl, beat together pumpkin and sugar; add eggs and vanilla, beat well.

Step 3

Mix in flour, baking soda, cinnamon salt.

Step 4

Stir in oats, dried cranberries and nuts.

Step 5

Drop rounded spoonfuls, two inches apart, onto ungreased cookie sheet.

Step 6

Bake 10-12 mins.

Step 7

Let cool on a wire rack.

  Nutritional Facts
 
 
  • Serving Size: 1 (26 g)
  • Calories 77.9
  • Total Fat - 1.5 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 8.7 mg
  • Sodium - 54.2 mg
  • Total Carbohydrate - 14 g
  • Dietary Fiber - 1.7 g
  • Sugars - 4.4 g
  • Protein - 2.7 g
  • Calcium - 11.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
1 review

Very good and perfect for the season using my favorite seasonal foods -- pumpkin and cranberries. I used white flour but otherwise made as directed using walnuts for the nuts. I also ran out of brown sugar -- so used 1/2 cup brown and 1/2 cup white sugar. Probably not as healthy as if I made as directed -- but very good cookies that can easily be enjoyed anytime of the day. As there is no butter these do not spread. Thanks for sharing!

 

Review by ellie