Thanksgiving 4-Ingredient Pumpkin Cranberry Cookie Recipe
This Thanksgiving 4-ingredient pumpkin and cranberry 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!
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!