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Dessert

Cranberry, Dark Chocolate and Pumpkin Seed Cookies

  • Serving 12
  • Preparation 10
  • Cooking 15

Ingredients

  • 1/2 cup (125 mL) melted L’Ancêtre Organic Salted Butter
  • 1/2 cup (125 mL) packed brown sugar
  • 1 egg
  • 1 tsp (5 mL) vanilla extract
  • 2 cups (500 mL) quick oats
  • 1/2 cup (125 mL) whole wheat flour
  • 1 tsp (5 mL) baking powder
  • 1/3 cup (80 mL) dried cranberries
  • 1/3 cup (80 mL) chopped dark chocolate
  • 1/3 cup (80 mL) shelled pumpkin seeds

Soft in the centre with lightly crisp edges, these wholesome cookies are packed with dried cranberries, dark chocolate and crunchy pumpkin seeds. Made with L’Ancêtre Organic Salted Butter, they’re perfect for snacks, lunchboxes or breakfast on the go.

Preparation

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the melted butter, brown sugar, egg and vanilla.
  3. Stir in the oats, whole wheat flour and baking powder until just combined.
  4. Fold in the dried cranberries, chopped dark chocolate and pumpkin seeds.
  5. Divide the mixture into 12 portions on the prepared baking sheet. Gently gather each portion together with lightly damp hands without pressing too firmly or flattening completely.
  6. Bake for 13 to 15 minutes, until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.

Unsalted Butter

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