Applesauce Cranberrry Cookies

We had Montana's thyroid tested, as he is gaining a lot of weight recently and is more lethargic than normal. We should have the results either today or Monday. I really hope that's what it is. The vet went ahead and did a CBC, and those results all came out normal.

Here's a new recipe I made yesterday. Montana approved wholeheartedly!

• 1 1/2 cups whole wheat flour


• 1 1/2 cups brown rice flour


• 3 tsp cinnamon


• 1/2 cups dried cranberries


• 1/2 cup oat bran


• 1 egg


• 1/2 to 1 cup unsweetened applesauce


• 2 Tbsp honey


• 1 cup water

Preheat oven to 350 degrees. Combine all ingredients. The ones I made were a little dry, so I would suggest more applesauce (1 cup vs. 1/2 cup). Mix thoroughly. Roll into small balls, about 1" in diameter, and place on a cookie sheet that has been sprayed with Pam. Press each one down with your hand to flatten the cookies.

Bake 18-22 minutes or until edges are golden brown. Let cool completely on a paper towel. Store at room temperature in a loosely covered container, or freeze. I stuck half in the freezer and half in the fridge.

Cranberry Cinnamon Cookies

Preheat oven to 350 degrees.

• 2 Tbsp. vegetable oil


• 1/2 cup water


• 1/4 cup honey


• 2 1/2 cups whole wheat flour


• 1/2 cup old fashioned oatmeal


• 2 tsp cinnamon


• 1/2 cup dried cranberries

Mix oil and water, slowly add flour and other ingredients. Roll dough out on a flat surface and cut with cookie cutter. Bake 35 minutes on a 350 degree oven. Allow to cool on a wire rack (I use paper towels).

Store in airtight container in fridge, or freeze.

Pumpkin Cinnamon Cookies

Preheat oven to 350 degrees.

• 2 cups whole wheat flour


• 1 cup canned pumpkin


• 2 Tbsp. molasses


• 1-2 tsp. cinnamon


• 1 egg

Combine all ingredients together and mix until a dough forms. Roll out on a lightly floured surface to 1/4" thickness. Use cookie cutter or a knife to cut into shapes. Place on cookie sheet that has been pre-sprayed with Pam. They can be placed rather close together as they do not expand much during baking.

Bake 20-25 minutes. Transfer and let cool completely on wire racks (I use paper towels). Store cookies in an airtight container in fridge, or freeze.