Pumpkin Cranberry Cookies

Now you can have your low-carb cookie and eat it too!

Another great recipe brought to us by Karen Rysavy.

Pumpkin.

Cranberry.

Cookies.

Need I really say more?

Pumpkin Cranberry Cookies
Courtesy of Karen Rysavy

Preparation time: 10 minutes
Cooking time: 15 minutes
Ready in: 30 minutes

These cookies are full of both fiber and protein, and make a great breakfast
for anyone, but they taste completely sinful!

• 1 cup almond flour
• 1/2 cup flax meal
• 1 cup vanilla protein powder  (brand with no added sugar)
• 1 cup unsweetened flaked coconut
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• 4 large eggs
• 2 tablespoons Fiberfit (0 carbs, is equivalent to 1 cup sugar in sweetness)
• 1 cup sugar free maple syrup (use a 0-carb variety, such as Davinci or Torani. The kind of sugar-free syrup you find in grocery stores near the pancake mixes usually gives people tummy aches!)
• 2/3 cup oil
• 1 3/4 cups canned pure pumpkin (1 small can, 15 oz.)
• 1 cup chopped walnuts
• 2 cups cranberries, coarsely chopped

Preheat oven to 375 F. Grease a flat baking pan very well (or better yet, use a non-stick silicone baking pad, or parchment paper.)

Place nut flour, flax meal, coconut, protein powder, baking powder, baking soda, and cinnamon in mixer bowl. Blend on low until well mixed. Stop mixer, and make a deep well in the center of the dry ingredients.

In the well, crack the eggs. Add the Fiberfit next, then pour in the syrup, and then the oil.

Lastly, scrape the pumpkin into the well. Mix on low until smooth. Stop mixer and fold in nuts and cranberries by hand.

Drop out by the rounded tablespoon onto prepared pan. Bake for 15-20 minutes, until edges and bottoms are golden brown. 

Yield: 48 3″ diameter cookies 
Serving size: 1 cookie  

Per cookie: 1.8 net carbs

103 calories; 8.1g fat (2.1 saturated); 3.4g carbohydrates (1.6g fiber); 5.4g protein

NOTE: If you have spice-flavored syrup, you can omit the cinnamon and substitute that for the maple-flavored syrup with excellent results. You can also vary the type of nut used or leave them out, and if you’re not a fan of coconut, you should just double the almond flour and leave that out, too. These cookies are best stored in the refrigerator, and they freeze very well.