1 ½ cup Gerbs Light Salt Pumpkin Butter
1 large egg (substitute flax egg)
½ cup Brown Sugar (packed)
½ cup Stevia In The Raw
¼ tsp Baking soda
¾ cup Gerbs Rolled Oats
½ cup Gerbs Dried Cranberries (loosely packed)
½ cut Gerbs Raisins (loosely packed)
1 teaspoon powdered sea salt
In a large ceramic (room temperature) mixing bowl, stir Gerbs Pumpkin Butter, brown sugar and Stevia vigorously until fully creamed. Add egg and stir well.
In a separate bowl whisk together the baking soda, Gerbs Rolled Oats, cranberries and raisins; then incorporate this into the large bowl and fold together until fully mixed.
Put dough/mixture in fridge for at least 30 minutes (or as long as 2 days).
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Scoop cookie dough with 1 and 1/2 tablespoon size cookie scoop, place into palm of your hand and roll into a ball (Hint: Use a small amount of cold water onto each palm). Place on a prepared cookie sheet and gently flatten with your fingers, a fork or the bottom of a glass. Space cookies 2″ apart on the sheet.
Bake cookies for 8 to 10 minutes or until golden brown.
Cool cookies on baking sheet for 5 minutes, then transfer onto cooling rack to cool completely.