Cranberry Pumpkin Cookies

So far, these cookies are ranking number one as my favorite fall treat this season.  I tend to get a little carried away with pumpkin when the air gets crisp, but these cookies have just a touch of pumpkin flair – in fact, I think I could handle eating them all year round.  Add to the pumpkin some sweet, tangy, and chewy cranberries, and just a sprinkle of chocolate chunks, and you’ve got a morsel that will leave your taste buds quite happy.

Enjoy!

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¼ cup butter, room temp.

½ cup coconut sugar

1 egg

1 tsp. vanilla extract

¼ cup pumpkin puree

1 cup all-purpose gluten free flour (I use Bob’s Red Mill)

½ cup almond flour

3 Tbs. ground flax seed (a.k.a. flaxseed meal)

1 tsp. cinnamon

¾ tsp. baking soda

½ tsp. salt

½ cup dried cranberries

¼ cup dark chocolate chunks (I chopped up a portion of a bar of super dark chocolate, which you can usually find soy-free)

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Preheat your oven to 325 degrees, and line a baking sheet with parchment paper.

In a medium bowl, use a hand mixer to beat together the butter and sugar until it is well-combined.  Next, add an egg and beat to combine.  Lastly, add the vanilla and pumpkin puree.  Mix well, and set aside.

In a separate bowl, combine the rest of the ingredients except for the cranberries and chocolate chunks.

Pour the flour mixture into the butter mixture, and use the hand mixer to blend everything together.  Add the cranberries and chocolate chunks, and give it another mix until everything is well-incorporated.

Using a 1.5 Tablespoon scoop (or a kitchen spoon – just eyeball it), scoop your cookie dough onto the cookie sheet, leaving 1-2 inches between the cookies.

Bake at 325 for about 14 minutes, or until golden brown and firm to the touch.

Allow to cool on the pan for a few minutes, then place the cookies on a wire rack to cool completely.  Store in an airtight container for a few days on your counter, or if you want them to last longer than that (because they might mysteriously disappear), place them in the freezer and simply pop one or two into the microwave or toaster oven when you’re needing a little fall pick-me-up.

*Makes about 16 cookies.

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