Just squeaking in at the end of the month here (speaking of which, where the heck did September go!?) with another recipe to add to the SOS Challenge.

It seems fitting, to me at least, that this recipe is based off of one from Ricki’s Sweet Freedom cookbook. I changed up the ingredients a bit to better suit the contents of my pantry, but also to fit with the fall harvest idea I was going with; apples, carrots, cranberries, oats, caramel, cinnamon – all perfect fall ingredients. These cookies are very moist and chewy, not too sweet, and pretty healthy as far as cookies go.

Fall Harvest Cookies (adapted from Sweet Freedom by Ricki Heller)

¼ cup each grated carrots and apple

½ cup brown rice syrup

¼ cup maple syrup

2 tablespoons grapeseed oil

1 tablespoon ground flaxseed

1 tsp vinegar

1 tsp vanilla extract

¾ cup dried cranberries

1 cup spelt flour

1 tsp baking soda

1 tsp baking powder

¼ tsp five spice powder

1 cup rolled oats (not old fashioned)

Preheat oven to 350F. Combine ingredients up to, and including, cranberries in a mixing bowl and mix. Pour flour, baking soda, baking powder, spice powder, and oats into a separate bowl and combine. Add dry ingredients to wet and fully incorporate. Take spoonfuls of batter and drop onto cookie sheet, flattening tops (and smoothing edges and bumps if you’re stupid picky about the appearance of your cookies like me) before baking. Bake for 10 minutes rotating the pan halfway through to ensure even cooking. Remove and let cool on cookie sheet (they are quite soft and crumbly straight out of the oven, so you are apt to break them if you start messing with the cookies right away).