Soft, nutty pumpkin spiced oatmeal cookies stuffed with dried cranberries, pistachios and sweet cinnamon chip. These are the perfect combination fall cookie.
So somehow it became mid November? I don’t even know. Today my mom had to remind me that I was hosting a birthday party on Sunday. I legitimately forgot. Who does that? It’s also the day I had double booked myself to volunteer for Ironman AZ (so bummed that I ended up having to miss it), and yet I found myself thinking “it’s my last open weekend!” Wrong.
So turns out I’m birthday party-ing this weekend, and oh just riding 111 miles with thousands of my new BFFs the following weekend. I can’t even believe the century is finally here. I don’t know what I was thinking, but when I signed up it didn’t seem nearly as scary as running a marathon. I just assumed I’d do a few long rides, and I’d be good. Of course, it’s that time in training where I start to seriously doubt every single thing I’ve ever done, and all the sudden decide I am incapable of riding 111 miles. Even though I already rode 100. Mostly by myself.
Oh, and then it’s Thanksgiving. My favorite holiday. I could talk about that forever, but today I’d rather talk to you about cookies. Fall cookies. Since, ya know, fall is almost over even though it seems like it just began 5 minutes ago? Is it shorter than all of the other seasons or something? Figures the best season would be short.
So I threw every fall weapon you could imagine into these babies. Pumpkin spice, cranberry, cinnamon, the whole 9 yards, and they are totally magical. Soft and chewy, but with that hearty, nutty texture that only the best oatmeal cookies provide. And pistachios are a totally superior nut, in my opinion. They just have a little something extra special. 😉
Soft, nutty pumpkin spiced oatmeal cookies stuffed with dried cranberries, pistachios and sweet cinnamon chip. These are the perfect combination fall cookie.
Ingredients
- 1 1/2 cup white whole wheat flour*
- 1 tsp baking soda
- 1 tsp baking powder
- dash salt
- 1 tsp pumpkin pie spice
- 1/2 cup apple butter
- 1 1/2 tbsp coconut oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 cup rolled oats
- 1 cup cinnamon chips
- 1/2 cup pistachios, roughly chopped
- 2/3 cup dried cranberries
Instructions
- Preheat oven to 350. In a medium bowl whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In a large bowl, beat together apple butter, coconut oil, sugar, egg and vanilla until combined. Slowly beat in dry ingredients, then fold in oats, followed by cinnamon chips, pistachios and cranberries.
- Line a baking sheet with silpat parchment paper, and drop cookies onto the sheet using a small cookie scoop.
- Bake for 12 minutes until golden.Let stand until fully cooled. Store in a loosely covered container for 5-7 days.
Notes
*Tested with white whole wheat, but gluten-free baking blend may be substituted. If dough is too sticky, simply add a bit more flour.
Yum, I love baking cookies this time of year and making care packages. These look great. I have cookies on the blog too (perhaps not as healthy as yours ;))
I always mean to send out all sorts of cookie care packages, but then I never get around to doing it. Those cookies you posted looked realllll good. It’s ok to have an unhealthy cookie every now and then. 😉
Cranberries are awesome in cookies, but I love the addition of cinnamon chips! I have yet to taste cinnamon chips but seeing as I love cinnamon….and chips….I bet they rock! Good luck with the bday party and the century!
Oh my gosh, Katy you will LOVE cinnamon chips! I always keep them around, and every now and then I just throw ’em in whatever it is I’m baking up, and I’m never disappointed. 😉
Fall cookies!! Love these! I can’t believe that it’s already mid-November either.
I know, right??? It doesn’t help that all last week I still had to use AC in my car in the afternoons haha.
Those look like great holiday cookies! I love cranberries. I hope I can substitute a flax egg for the real thing.
I’m sure you could, but I would actually recommend 1 tbsp cornstarch + 1/4 cup almond milk. It’s my favorite egg replacement. I’m pretty sure cinnamon chips are not vegan, unfortunately, but you might be able to find some vegan ones!
Have I told you lately how PISTACHIOS ARE MY FAVE FOOOOOD GROUP? 🙂
Really?? Have you ever made pistachio butter??? It’s one of my very favorite things. 🙂
So festive! Love the addition of pistachio’s. You just don’t see that many in recipes.
It’s true! Maybe because people don’t want to shell them? They are definitely one of my favorite nuts!
Uhhh, I’d eat these 🙂
The cookies look delicious!
Your ride is going to go great, I’m so excited for you!!
Awww thanks so much friend! I’m nervous, but excited! 🙂
YUM! i love cookies that are loaded with all sorts of goodies!
Thanks Linz! I’m always all about adding as MANY THINGS AS POSSIBLE. My husband always gives me a funny look about it, but it usually works out in my favor. 😉
I love these! I feel like I “discovered” pistachios about a year ago–of course I knew they existed, but I didn’t realize I was totally obsessed with them until recently. Now, of course, I want to put them in EVERYTHING–including these gorgeous fall cookies!
PS Good luck on your ride! If you’ve done 100 then 111 will be NO SWEAT. Says the girl who’s never ridden that far in her life…
I know, right?? It’s like they are the forgotten middle child of the nut family, only they are like the best ones! People are always on about cashews and walnuts, but I’ll take a pistachio any day! And thank you so much Elizabeth! 🙂