Ingredients

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

Instructions

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.

Written by Sennen Conte

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