These cookies are a healthier take on the flavors that make the winter holidays great–pumpkin, cinnamon and cranberry. Chock full of pumpkin, flax, walnuts and cranberries (all things that are good for you) and lacking oil, dairy or eggs, they are a nice treat to indulge in post-Thanksgiving. These are lightly sweet, crunchy with walnuts and excellent with a glass of milk or cup of tea or coffee.
Cranberry Walnut Pumpkin Cookies
1/2 cup ground flax seeds, divided
1/3 cup warm water
1 1/3 cups canned pumpkin
1/2 Tbs cinnamon
3/4 cup firm packed dark brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups flour
1/2 cup chopped walnuts
1/3 cup dried sweetened cranberries
Preheat oven to 350 degrees. Combine 1/4 cup ground flax seeds with 1/3 cup warm water and set aside to soak. Combine pumpkin, cinnamon, brown sugar, baking soda and salt in a mixing bowl. Stir in soaked flax seeds and additional 1/4 cup ground flax and stir. Add flour and stir to make a somewhat sticky and elastic dough. Fold in nuts and cranberries. Drop dough onto silicone lined cookie sheet in teaspoonfuls. If a flat cookie is desired, wet fingers with a little water and tap down dough into rounds, otherwise cookies will not spread on their own. Bake for 7-9 minutes until edges just start to brown and remove to cool on baking wracks or paper.