Tangy teeth-friendly pumpkin & cranberry cookie
INGREDIENTS
3/4 cup oat flour
1/2 cup unsweetened pumpkin puree
1/2 cup fresh or frozen cranberries
1/4 cup ground flax seeds
1 TBSP coconut oil
* suggestions for ingredient substitutions here
EQUIPMENT
Baking pan – non-stick, or lined with silicone mat or parchment paper, or very lightly oiled with coconut, olive or sunflower oil
DIRECTIONS
Preheat oven to 310°F
Prepare cranberries – either thaw and chop by hand, or grind from frozen in blender or small grinder.
Mix all ingredients together with a spoon or spatula until well combined. Form 1″ balls and place on baking sheet, and press with a fork. The fork can be dipped in water to prevent sticking.
Bake for 13-15 minutes until the bottoms are slightly golden and the tops are firm to the touch. For a firmer cookie bake a bit longer to 17-18 minutes.
Makes approx 18. Will keep at room temperature for 3-4 days, a couple of weeks in the fridge, or can be frozen.
