close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Ready In:
  • Makes 15 cookies

These pumpkin-cranberry cookies are a crowd pleaser at a party or an afternoon snack for the kids after game snack, so bake a double batch. These freeze well; reheat by baking at 350°F for 20 minutes. For very crispy cookies, bake them a few minutes longer.

Ingredients

  • 1 cup cornmeal
  • 1 tablespoon + 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon allspice
  • 2 pinches sea salt
  • 1 (15-ounce) can pumpkin
  • ⅔ cup maple syrup
  • ⅓ cup tahini
  • ½ cup rolled oats
  • 1 ½ cups dried cranberries

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Combine cornmeal, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl.
  3. In another bowl, place pumpkin, maple syrup, and tahini and mix well. Add dry ingredients to wet and mix well. Add oats and cranberries and mix well.
  4. Drop spoonfuls of batter onto the prepared baking sheet in about ¼-cup scoops, about 2 inches apart. Flatten the cookies a bit, so that they resemble thick discs (they won’t spread much at all during baking). Bake for 45 to 50 minutes.
  5. Remove pan from oven and let cool on a cooling rack for 10 minutes.
  6. Eat cookies immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

Comments (8)

(4.75 from 4 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Rosemary Birkholz8 months ago
Reply
Do you want to report this comment as inappropriate?

I make these every year. Always a hit. They freeze well, too.

Rosemary8 months ago
Do you want to report this comment as inappropriate?

Also, I just thaw them. No need to reheat them after freezing.

sarah8 months ago
Reply
Do you want to report this comment as inappropriate?

Is the baking time of 45-50 minutes correct? I’ve never baked a cookie that long. I thought these would be great to make for Thanksgiving.

Rosemary8 months ago
Do you want to report this comment as inappropriate?

Yes. That’s an accurate cooking time (in my experience).

Kristen8 months ago
Reply
Do you want to report this comment as inappropriate?

These are terrific! I made a batch yesterday and they are gone so I am making more today!

Leslie Rogers9 months ago
Reply
Do you want to report this comment as inappropriate?

Delicious cookies! Followed the recipe exactly and cookies were a perfect combination of soft insides with crunchy edges.

Clare11 months ago
Reply
Do you want to report this comment as inappropriate?

Pretty good for cornmeal and oats! I love both pumpkin and tahini. I like these cookies. Satisfying, but not so tempting that I’ll binge on them!

I cut back on the syrup to a little under a 1/2 cup. They’d have been better with the 2/3 cup I’m sure, but I don’t eat a lot of sugar. As Rebecca noted in her review, I cut the time down also – to a kind of arbitrary 36 minutes.

Thanks for the baking fun.

Rebecca1 year ago
Reply
Do you want to report this comment as inappropriate?

Delicious! They’re not too sweet and full of flavor. We only baked ours for 30 minutes because we didn’t want them to get crunchy.

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
description
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap