Pumpkin Oatmeal Cookies

The girls have wanted to make some healthy cookies.  We decided to add pumpkin to oatmeal cookies and make them chewy with the cranberries and the pecans.  They said this was their favorite cookie now, my husband agreed!


2 cups oatmeal
1 ½ cups whole wheat pastry flour
1 cup grape nuts
¼ cup coconut sugar (maple, date or raw sugar can also be used)
1/3 cup brown sugar
½ pure pumpkin puree
3 t. egg replacer
4 T. water
1 t. baking soda
1 t. baking powder
½ t. salt
1 t. cinnamon
¼ t. pumpkin pie spice
¾ cup almond milk
1 t. vanilla
½ cup dried cranberries
½ cup chopped pecans + pecan halves for topping


Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

Place the egg replacer in a small bowl and whisk in the water until all dissolved.  Set aside.

Place the dry ingredients oatmeal, whole wheat pastry flour, grape nuts, coconut and brown sugars, baking soda, baking powder, cinnamon, pumpkin pie spice, salt, pecans and dried cranberries in a large mixing bowl.  Stir until well blended.

Next place pour in the liquid ingredients; almond milk, pumpkin puree, egg replacer with water and the vanilla in the same bowl as dry ingredients.  Stir until all the ingredients are mixed well together. 

Using a cookie scoop, about 2 T. size, drop mixture on parchment paper.  Place a pecan half on top of each cookie.  Using the back of a 1/3 measuring cup, flatten out cookie.  Bake in oven for 12 – 16 minutes until desired firmness.