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Pumpkin & Cranberry Cookies (Sugar free)


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Ingredients

24 portion(s)

Pumpkin & Cranberry Cookies (Sugar free)

  • 90 g dried cranberries, (1/2 cup)
  • 150 g pumpkin
  • 100 g Butter
  • 110 g Rice malt syrup, (See notes in regards to sweeteners)
  • 1 tsp vanilla essence
  • 1 egg
  • 225 g self-raising flour, (1 1/2 cups)
  • 100 g rolled oats, (1 cup)
  • 1 tsp mixed spice
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Recipe's preparation

    Cookies
  1. Preheat oven to 180 degrees and line a baking sheet with parchment.

    Boil jug and soak cranberries in hot water for around 10 minutes. (This makes them nice and plump).
  2. Peel and roughly chop the pumpkin. Place in the mixing bowl, grate 3 seconds/Speed 5.

    Place in a small bowl and set aside.
  3. Cream butter and rice malt syrup for 10 seconds/Speed 4-5, scrap down the sides of the bowl and repeat again if needed. (See tips for alternative sweeteners - I added an extra tablespoon of granulated stevia).
  4. Add vanilla essence and egg, beat 5 seconds/Speed 3-4.
  5. Stir in the pumpkin and drained cranberries with a spatula or mix on Counter-clockwise operation 5 seconds/Speed 2.
  6. Place in self raising flour, rolled oats and mixed spice for a final mix on reverse 5-10 seconds/Speed 3. Scrap sides and repeat if necessary. (Do not overmix batter).
  7. Scoop tablespoon sized balls (blobs) onto your prepared baking sheet, slightly flatten (if needed) and bake 12-15 minutes or until golden in colour.
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Accessories you need

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Tip

Along with the rice malt syrup, the recipe relies on the cranberries as a burst of sweetness.

These cookies are low in fructose (sugar) and can be adjusted easily to your personal taste. Simply combine or replace the “1/3 cup of rice malt syrup” with;

**Alternative sweeteners**

- 1/3 cup brown sugar

- 1/3 cup granulated sweetener.

- add in extra cranberries

- 100g rice malt syrup + 1/3 cup dark semi sweet chocolate chips.

- 4 stevia/sugarine tablets, dissolved in 1/2 tsp of boiled water

(The dark chocolate chips were the most popular combination).


*Keep in mind these cookies will become soft & taste sweeter when completely cooled.*

I have not tested the recipe with golden, agave, maple syrup or honey.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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