Pumpkin & Cranberry Cookies (Sugar free)

You are here:

Print to PDF

[X]

Print recipe

Pumpkin & Cranberry Cookies (Sugar free)

Print:

main picture

tips

step pictures

comments

Print recipe

I'm cooking this today

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

Add to shopping list

6

35min

Preparation 20min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Snack Baking Biscuit/cookie Easy Quick Kids in the kitchen Picnic

Recipe's preparation

Cookies

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).

Peel and roughly chop the pumpkin. Place in the mixing bowl, grate 3 seconds/Speed 5.

Place in a small bowl and set aside.

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).

Add vanilla essence and egg, beat 5 seconds/Speed 3-4.

Stir in the pumpkin and drained cranberries with a spatula or mix on

5 seconds/Speed 2.

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).

Scoop tablespoon sized balls (blobs) onto your prepared baking sheet, slightly flatten (if needed) and bake 12-15 minutes or until golden in colour.

Accessories you need

Spatula TM5/TM6
buy now

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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.