Happy Thanksgiving!
I hope you all have a great time with your family and friends at the Thanksgiving table.
My favorite part about the holiday season is having all my loved ones at the dinner table. We don’t get to spend time that often, so having a big get together even if it’s just once a year, always puts a huge smile on my face.
I do try to eat healthy at holidays, though.
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I know it can be really easy to slip up and just indulge in all the food and that’s okay every once in awhile, but for me, overindulging is a bit no-no as I can’t seem to control myself and end up with a food hangover for days!
So, easy on the overindulging is always my motto.
My favorite part of any big family dinner has to be the dessert.
I will go as far as to say that I no matter how good the big meal is, I’m always anticipating the dessert as I have a huge sweet tooth.
Usually, my strategy is to always make sure I have something delicious, but healthy for dessert.
There are always some healthier options for the main meal, as even if I don’t like to go for the main dish, I can just fill my plate up with salads and side dishes.
But, the dessert is where it gets tricky as it usually comes with a massive amount of sugar, dairy, and gluten. I’m gluten-intolerant and I always avoid sugar and dairy, so this is definitely a no-pass zone for me.
My solution?
If I’m hosting the dinner, I’ll always make something healthy for dessert.
And if I’m going away to someone else’s house, I offer to bring something for dessert and it’s always these festive pumpkin and cranberry cookies that are perfect for Thanksgiving!
And let me tell you, this cookie recipe is a real gem.
It has only 4 ingredients, it’s impossibly easy to make, it’s gluten-free, dairy-free, vegan, and processed-sugar free, and not only do these cookies look incredible, they are absolutely delicious too!
What’s not to like?
Thanksgiving 4-Ingredient Pumpkin Cranberry Cookie Recipe
Ingredients
- 3 cups rolled oats
- 1 cup pure pumpkin puree from a can or homemade
- ½ cup pure maple syrup
- ¾ cup dried unsweetened cranberries
- 1 teaspoon vanilla extract optional
- Sometimes I also like to throw in ¼ cup of pumpkin seeds too for an extra crunch.
Instructions
- Preheat your oven to 350F/175C degrees and line a large cookie sheet with a piece of parchment paper.
- Grind 1 cup of the rolled oats in a food processor or a high-speed blender until the oats are a fine, flour-like texture.
- Transfer the oat flour to a large bowl and add in all the remaining ingredients. Mix with a spatula or a wooden spoon until everything is well-combined.
- Divide the mixture into 12 cookies and bake for 10-12 minutes, or until the cookies are set and lightly golden-brown.
- Allow to cool down to room temperature before serving. Enjoy!
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