Healthy Pumpkin Cookie Recipe
What makes this recipe a healthy pumpkin cookie recipe?
- Whole Wheat Flour
- Pumpkin (of course)
- Nuts & Cranberries
- Whole Grain Granola
- Made From Scratch
Whenever you make recipes from scratch they are always healthier than the store bought or mix varieties. Everyone knows that cookies are not healthy foods but at least when you make them at home from your own quality ingredients you can make choices that are better for the whole family.
At the very least, chances are they will not have chemicals or manufactured “food” items in them.
I am sure you do not use high fructose corn syrup, BHT/BHA or sodium benzoate.
Cookie Recipe Good For Diabetics
In an ideal world diabetics would not eat cookies period, but that won’t happen, will it?
When you make cookies from scratch you can reduce the sugar or add fiber which makes them better for diabetics. Actually, it makes them better for everyone!
Everyone needs fiber!
High Fiber Pumpkin Cookie Recipe
The addition of pumpkin, whole wheat flour, granola and raisins make this a high fiber cookie compared to most!
1 cup butter
½ cup sugar
½ cup brown sugar
1 can (16 oz) solid pack pumpkin
¾ cup flour
1 ¼ cup whole wheat flour
1 tsp. cinnamon
½ tsp. ginger
½ tsp. nutmeg
½ tsp. ground cloves
1 tsp baking soda
1 cup granola
1 cup chopped walnuts
1 cup dry cranberries
- Cream butter and sugars using electric mixer.
- Add eggs and mix until light and fluffy about 2 minutes. Stir in pumpkin.
- Combine all dry ingredients in a separate bowl, then gradually add to the sugar mixture.
- Scoop using a 1.5 tablespoon scoop and drop onto parchment-lined cookie sheets placing 1 inch apart.
- Bake at 400º for approximately 15 minutes.
You can make these cookies any size you want. Using a #40 scoop (which is 1.5 Tbs) you will yield about 33 cookies.
They are great as is or with a sugar glaze.