Tuesday, October 23, 2012

Tis the season to enjoy a favorite pumpkin treat or two....

As a diabetic, with intolerance to gluten, soy, dairy and working hard to lose weight portion control is key...so a pumpkin cookie was the recipe I created to enjoy as my bedtime snack.




    1/8 cup unsweetened apple sauce
    1/2 cup earth balance soy free spread
    1/2 cup stevia
    1/2 cup palm sugar
    1/4 cup molasses
    1 egg
    1 cup pumpkin puree
    1/2 cup coconut flour
    1/4 cup tapioca flour
    3/4 cup brown rice flour
    1/2 cup oat flour
    1/2 tsp xanthan gum
    1 tsp baking soda
    2 teaspoons cinnamon
    1/2 cup almond milk
    powder sugar for dusting (optional)



In a large mixing bowl cream together applesauce, earth balance, Stevia and coconut sugar til light and fluffy. Beat in molasses and egg. Stir in pumpkin purer. In another bowl sift together the flours, baking soda, and cinnamon.
Stir flour mixture into puree along with milk. Blend thoroughly but do not over blend.

Drop cookie dough with tablespoon cookie scoop...gentle pressing down with back of scoop. Bake 375 degree oven for 12 minutes until set. Cool for a minute.... remove to cooling rack. Dust with powdered sugar (opt) when cooled.
Serving Size: makes 48
Nutritional Info

  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 48.6
  • Total Fat: 3.0 g
  • Cholesterol: 3.9 mg
  • Sodium: 52.4 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 0.5 g



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