Pumpkin Spice Cookies
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 189.5
- Total Fat: 8.2 g
- Cholesterol: 28.3 mg
- Sodium: 10.1 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 2.7 g
- Protein: 4.0 g
View full nutritional breakdown of Pumpkin Spice Cookies calories by ingredient
Introduction
These cake type cookies are great in the morning with coffee. They are healthier than most cookies and leaves your sweet tooth satisfied. Leaving out the chocolate chips and pecans doesn't take away from the cookie at all, and is an even lower fat and calorie cookie. I hope you enjoy. These cake type cookies are great in the morning with coffee. They are healthier than most cookies and leaves your sweet tooth satisfied. Leaving out the chocolate chips and pecans doesn't take away from the cookie at all, and is an even lower fat and calorie cookie. I hope you enjoy.Number of Servings: 15
Ingredients
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1 cup oat flour
1 cup white flour
1 1/4 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground clove
1/2 tsp salt
2 large eggs
1/2 cup splenda brown sugar
1/2 cup applesauce
2 tbsp canola oil
1 tsp vanilla
1 cup canned pumpkin puree
Directions
In a bowl, mix together the oat flour, white flour, baking soda, baking powder, spices and salt. (If you can't find oat flour, you can prepare your own by grinding Rogers Porridge Oats in a food processor or hand grinder).
In a separate bowl whisk together eggs and splenda until smooth (about 2 minutes). Whisk in the oil, vanilla and pumpkin puree.
Add the flour mixture to the wet ingredients and beat just until incorporated.
Using a 1/4 measuring cup or a small ice cream scoop, drop mounds onto a parchment lined baking sheet. Leave about 2 inches (5cm) between each cookie.
Bake in a preheated 325 degrees F (165 degrees C) for 15-18 minutes. You know the cookies are done when a toothpick is inserted into center of cookie, and it comes out clean. Cool cookies on wire rack.
Number of Servings: 15
Recipe submitted by SparkPeople user SPARKLESPICE1.
In a separate bowl whisk together eggs and splenda until smooth (about 2 minutes). Whisk in the oil, vanilla and pumpkin puree.
Add the flour mixture to the wet ingredients and beat just until incorporated.
Using a 1/4 measuring cup or a small ice cream scoop, drop mounds onto a parchment lined baking sheet. Leave about 2 inches (5cm) between each cookie.
Bake in a preheated 325 degrees F (165 degrees C) for 15-18 minutes. You know the cookies are done when a toothpick is inserted into center of cookie, and it comes out clean. Cool cookies on wire rack.
Number of Servings: 15
Recipe submitted by SparkPeople user SPARKLESPICE1.