Tuesday, December 13, 2011

Flourless Pumpkin and Apple Spice Cookie Recipes

Flourless Pumpkin Cookies
(inspired by Chocolate-Covered Katie)
3/4 cup rolled oats
1/4 tsp baking soda
2 T brown sugar (don’t sub!)
1 T plus 2 tsp Splenda
2 T pureed pumpkin
1 T oil or pre-melted margarine/Smart Balance
1-2 T Silk Almond Milk

Blend first 5 ingredients together. I used the Magic Bullet. Mix with other ingredients, form into cookie shapes, and place on a greased cookie sheet. Cook 6 minutes at 375 F.
I doubled the batch above – making 12 cookies.

Each cookie yields:
Calories: 75
Carbohydrates: 12g
Fat: 3g
Protein: 1g

Spiced Apple Cookies
½ c. of Crisco trans-fat free shortening
1 1/3 c. brown sugar
1 egg
¼ c. skim milk
2 ¼ c. all-purpose flour
1 t. baking soda
1 t. cinnamon
1 t. nutmeg
1 t. pumpkin pie spice
1 c. chopped walnuts
1 c. unpeeled, finely chopped apple

Preheat oven to 350. Beat together shortening and brown sugar. Add egg and milk and mix ingredients well. In a separate bowl combine flour, soda, cinnamon, nutmeg and pumpkin pie spice. With the mixer on low, slowly add dry ingredients, scraping down the sides as necessary, until everything is fully combined. Stir chopped apple and walnuts into the batter with a wooden spoon. Drop cookies by rounded teaspoonfuls about 2-inches apart on a cookie sheet sprayed with Pam. Press the tops of the cookie down with a fork so they are slightly flattened. Bake for 12-14 minutes or until cookies hold their shape and are slightly browned on the edges.

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