Fri, Oct-26-07, 18:01
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Senior Member
Posts: 696
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Plan: fat, fat, fat
Stats: 225/212/160
BF:
Progress: 20%
Location: US midwest
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Pumpkin Spice Cookies
I adapted a regular recipe, and the result was a success with my family. These are a good cookie for the season.
Pumpkin Spice Cookies
2 1/2 cups flour substitute (I used 1/2 cup each of coconut flour, ground golden flax seed, hazelnut meal, oat bran, and rice bran)
1 ts baking powder and 1 ts baking soda
1/2 ts salt
2 1/2 ts cinnamon
3/4 ts nutmeg
1/2 ts cloves
1 large egg
1/2 cup soft butter
1 ts blackstrap molasses
1 cup canned pumpkin
1 ts vanilla
1 cup granular Splenda
1/2 cup granular erythritol
Whisk together the dry ingredients. In another bowl, cream together the wet stuff, and beat the splenda and erythritol into it. Stir the wet and dry together, and bake on a cookie sheet (I used parchment paper to line it) at 350 degrees til they feel done (but will still be soft and moist), which in my oven was about 20 minutes for good-sized cookies.
These don't spread, so when you plop them on the sheet, you can space them closely, and slightly flatten them on the sheet. When baked and cooled, they are quite moist and cake-like cookies, and just a little bit crumbly/tender. Very tasty.
I made a runny glaze by mixing some powdered erythritol with a little vanilla, some Da Vinci spice flavoured syrup, and some heavy cream. I drizzled this on the cookies when fresh from the oven (on a rack, so the excess glaze will drip off) and after they cooled, you couldn't see much glaze but they had a nice flavour. But the cookies were also a hit plain, if you don't want to mess with the glaze. I think I'd like them with some dried cranberries or walnuts in them, too, but my son wanted this first batch to be plain.
If you make 3 dozen from the batch, each cookie will have between 2-3 net carbs, so not bad. A good treat with a mug of coffee or tea.
Hope you enjoy!
Lene'
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