Pumpkin Spice Cookies
- Number of Servings: 16
Ingredients
48 tsp Lakanto Monk Fruit Sweetener, Classic (8g or 2 tsp) **ZERO NET CARBS (by NEATO-KETO) 0.33 cup Libby's 100% Pure Pumpkin Puree (by CD2626788) .25 cup Coconut Oil 2 tbsp Molasses, blackstrap 1.5 tsp Vanilla Extract 158 gram(s) Bob's Red Mill Old Fashioned Rolled Oats (Gluten Free)--1/2 C dry = 48g .75 tsp Baking Powder .5 tsp Baking Soda 1 tsp Cinnamon, ground .75 tsp Nutmeg, ground .75 tsp Ginger, ground .5 tbsp Allspice, ground (by CHUCKLES0719) .25 tsp Cloves, ground 0.5 tsp MORTON Sea Salt, Fine Salt
With mixer- combine sweetener, pumpkin, meted oil, molasses, and vanilla. Buzz rolled oats in blender to a flour. Mix oat flour, baking powder, baking soda, and all spices in separate bowl. Slowly use mixer to mix dry ingredients into wet. Chill in freezer for aprox. 20 minutes. Preheat oven to 325. Line baking sheets with parchment paper. Scoop 2 tbsp balls of chilled cookie dough on parchment paper. Bake for 12 to 16 minutes.
Serving Size: 16 cookies
Serving Size: 16 cookies
Nutritional Info Amount Per Serving
- Calories: 79.0
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 134.1 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 1.4 g
- Protein: 1.5 g