Cranberry Pumpkin Ricotta Cookies (Oatmeal With A Twist!)

• 1 cup Whole Wheat Pastry Flour Plus A Few Tablespoons
• 1 cup Old Fashioned Rolled Oats Or Coach's Oats - Not Instant Oats
• 1/2 teaspoons Cinnamon
• 1/2 teaspoons Pumpkin Pie Spice
• 1/2 teaspoons Salt
• 1-1/2 teaspoon Stevia Powder (NuNaturals No Carb)
• 1 cup Unsweetened Pumpkin Puree
• 1 cup Low Fat Ricotta Cheese
• 1 whole Egg, Whisked, Room Temperature
• 2 Tablespoons Melted Unsalted Butter
• 1 teaspoon Pure Vanilla Extract
• 1/2 cups Dried Cranberries Plus Extra For Topping

1. Preheat oven to 350 F with the rack in the middle of oven.
2. Prepare a baking sheet with parchment paper.
3. Combine all dry ingredients (excluding cranberries) in a medium bowl. Combine all wet ingredients in a separate bowl. Mix the wet and dry ingredients together to form cookie batter. Toss the dried cranberries with a few tablespoons of pastry flour and gently fold into the batter.
4. Drop a spoonful of batter onto the cookie sheet and press a couple extra cranberries into the tops if desired. I used a 2 tablespoon coffee scoop to portion out the batter. Bake for 10-12 minutes, until the cookies are golden brown.
5. Cool on racks and serve.

whole wheat pastry flour, oats, cinnamon, pumpkin pie spice, salt, nunaturals no, low fat ricotta cheese, egg, butter, vanilla, cranberries

Taken from tastykitchen.com/recipes/desserts/cranberry-pumpkin-ricotta-cookies-oatmeal-with-a-twist/ (may not work)