Low Sugar Cranberry Almond Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 cup canned pumpkin1 cup Splenda brown sugar blend2 eggs1 tsp vanilla1.5 cups whole wheat flour 1 tsp baking soda1 tsp cinnamon0.5 tsp salt3 cups oatmeal1 cup dried cranberries 0.5 cup almonds
-Heat oven to 350 degrees F.
-Beat together pumpkin and Splenda Brown sugar blend.
-Add eggs and vanilla, beat well.
-Add flour, baking soda, cinnamon salt. Mix.
-Stir in oats, dried cranberries and almonds.
-Drop rounded spoonfuls onto un-greased cookie sheet.
-Bake 10-12 minutes.
-Let cool one minute.
Number of Servings: 48
Recipe submitted by SparkPeople user NADALIA.
-Beat together pumpkin and Splenda Brown sugar blend.
-Add eggs and vanilla, beat well.
-Add flour, baking soda, cinnamon salt. Mix.
-Stir in oats, dried cranberries and almonds.
-Drop rounded spoonfuls onto un-greased cookie sheet.
-Bake 10-12 minutes.
-Let cool one minute.
Number of Servings: 48
Recipe submitted by SparkPeople user NADALIA.
Nutritional Info Amount Per Serving
- Calories: 71.6
- Total Fat: 1.2 g
- Cholesterol: 8.8 mg
- Sodium: 53.3 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.2 g
- Protein: 1.7 g
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