Prep 15 mins
Cook 10 mins
One of the things I'm constantly trying to get into my diet more often is flaxseed. The health benefits are enormous, and its nutty flavor goes especially well with baked goods. I spotted this yummy recipe on the Bob's Red Mill website, and knew it was a keeper. The original recipe called for raisins -- and those are great -- but due to allergies I use dried cranberries instead. I suspect any chopped dried fruit could work well.
- 2 cups white flour, unbleached if possible
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon nutmeg
- 1⁄2 cup margarine
- 1 egg
- 1 cup cooked pumpkin (canned is fine, just make sure to use pure pumpkin puree, NOT the kind with the spices already added)
- 1 teaspoon vanilla
- 1 cup dried cranberries
- 1⁄2 cup flax seed
- 1⁄2 cup brown sugar
- Preheat oven to 375°.
- Combine flour, baking powder, cinnamon, baking soda, and nutmeg. Set aside.
- In a large bowl, cream margarine and brown sugar and beat until fluffy. Add egg, pumpkin, and vanilla, and beat well.
- Add dry ingredients to liquids, and beat until well blended. Stir in cranberries and flaxseed.
- Drop by teaspoonfuls 2" apart onto a greased cookie sheet. Bake for 8-10 minutes.