If you've looked at my site, you'll notice I love cookies. I think I get it from my mom. My dad always tells me that when my mom was pregnant with me, she was obsessed with buying cookies. What kind of cookies you ask? Every kind. She would literally buy ten boxes of different cookies in the grocery store just to try one and then put it in the cabinet. Before my dad knew it, the kitchen was filled with mountains of one-time tasted cookies. My mom's a character. Therefore, so am I. I thank God every day that she gave me this sweet tooth.
These cookies are great for dessert, but are actually meant for breakfast with the fiber and protein from the whole wheat flour and rolled oats, and the mixed vitamins from the pumpkin. The cherries give you a nice dose of antioxidants. Similarly, the pepitas give you some essential fatty acids.
Ingredients 2 c whole wheat flour 1 c rolled oats 1/4 c maple sugar 1/4 c light brown sugar 1/4 tsp salt 1/4 tsp fresh nutmeg 1/2 tsp cinnamon 1/2 tsp ginger 1 can pumpkin puree 1 egg 1 tsp vanilla extract 1/2 c pepitas 1/2 dried cherries, finely chopped
Directions Preheat oven to 350 degrees F. In an electric stand mixer, combine the wet ingredients (pumpkin, egg, vanilla) and beat on medium for about 1 minute. In another bowl, sift together, the dry ingredients (flour, oats, sugar, salt, spices). Pour the sifted dry ingredients into the wet and beat on medium for about 1 minute until the ingredients are well combined. Fold in the pepitas and cherries using a spatula. Using a quarter cup measure, spoon out about 16 cookies onto a cookie sheet with parchment paper, flattening them a little so they flatten easier. Bake for about 20 to 25 minutes until the bottoms of the cookies are a dark amber color. Let cool for at least 10 minutes before handling.