Thursday, August 2, 2012

Pumpkin Cranberry Breakfast Cookies

I saw this in our paper and thought they looked good.  I was thinking of making these and packing them in kids lunch with some yogurt and fruit/vegetables.  I think I could incorporate chia seeds or something like that, give it a little boost in nutrients.  It is kind of high in sugar but probably no more than a PBJ? (which we do a lot for lunches!)

Pumpkin Cranberry Breakfast Cookies
2 cups canned pumpkin puree
2 large organic eggs
2 cups granulated sugar
2 teaspoons vanilla extract
3/4 cup olive oil
4 cups whole-wheat flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup dried organic cranberries
1 cup dark chocolate chips (optional)

Preheat oven to 350 degrees. In a mixer, combine pumpkin, eggs, sugar, vanilla and olive oil. Combine using paddle attachment until just incorporated.
In a large bowl combine flour, cinnamon, baking soda, baking powder and salt. Add flour mixture to the pumpkin mixture in 1-cup batches, scraping the sides of the bowl between each round. Once all of the flour is combined, gently fold in dried cranberries and dark chocolate.
Using a large spoon, drop balls of dough onto a sheet pan lined with parchment paper, spacing a few inches apart. Bake for approximately 13 to 15 minutes. Let cool completely on sheet pans. Remove and store in an airtight container.

credit goes to Chef Rita French via Arizona Republic.