For me, a meal isn’t complete without dessert. Just a little tasty treat. But as a grown up, I know that dessert has a lot of what I don’t need to be eating. So it seems that a dessert that incorporates healthy ingredients while still maintaining its desserty-ness is the perfect solution. These moist and cakey cookies more than fit the bill, with just the right amount of sweetness and filling enough for a small serving to satisfy. Eat them for breakfast, lunch or dinner. Packed with cherries for Vitamin C, Pecans for Vitamin A, Pumpkin which is high in fiber, and whole oats to boot, you might as well call them health food! Even though they are every bit as good as naughtier desserts! —Natalie Freed
3 dozen cookies
Whole Wheat Flour
1 1/2 cups
can pumpkin puree
whole cane sugar (also called sucanat or rapadura)
-Position rack in the center of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper or silpat.
-In a sifter placed over a large bowl, sift the flours, cinnamon, ginger, nutmeg, allspice, baking soda, and salt. Add in oats. Stir to blend well.
-In a medium bowl, combine the pumpkin puree, sugars, oil, maple syrup and vanilla. Whisk to blend. Stir in the cherries and pecans, then stir the wet ingredients into the dry ingredients and mix until there are no dry spots left.
-For each cookie, drop 1 rounded tablespoon of dough onto the prepared baking sheet, about 1 inch apart. Flatten slightly with your hand or a spatula sprayed with a little oil to prevent sticking. Bake cookies until the bottoms are lightly browned and the cookies are a bit firm to the touch, 15-17 minutes.
-Cool 5 minutes on the pan and then transfer to a rack to cool completely.