Happy 2017! I was so busy over the holidays with family, traveling and holiday parties, I wasn’t able to write a single post. However, I did get some time to do some holiday baking. Of course, I baked the traditional desserts (pumpkin pie, holiday cookies, etc.), but I wanted to take a stab at baking some healthy(er) cookies.
These cookies came out a lot better than I expected! I’ll be honest, I wasn’t expecting anything great. I mean, they are sugar-free, dairy-free and oil-free. But they were pretty tasty and actually tasted like the holidays. Even better, they freeze well; just reheat by baking at 350°F for 20 minutes.
These cookies have delicious pumpkin, cinnamon and nutmeg. To top it all off, I added some walnuts to really get my holiday taste buds going. The greatest thing about these cookies? Totally guilt free! If you’re looking for a yummy dessert without the guilt, try these Pumpkin Walnut Cookies!
Pumpkin Walnut Cookies
- 1 cup cornmeal
- 1 tablespoon + 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 pinches sea salt
- 1 (15-ounce) can pumpkin
- ⅔ cup maple syrup
- ⅓ cup peanut butter
- ½ cup rolled oats
- 3/4 cup crushed walnuts
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Combine cornmeal, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl.
3. In another bowl, place pumpkin, maple syrup, and tahini and mix well. Add dry ingredients to wet and mix well. Add oats and cranberries and mix well.
4. Drop spoonfuls of batter onto the prepared baking sheet in about ¼-cup scoops, about 2 inches apart. Flatten the cookies a bit, so that they resemble thick discs (they won’t spread much at all during baking). Bake for 45 to 50 minutes.
5. Remove pan from oven and let cool on a cooling rack for 10 minutes.
6. Eat cookies immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Questions? Leave a comment or send an email!