Pumpkin bread in cookie form. Chewy on the outside, soft and moist on the inside. Full of fall flavors this cookie whips up fast and requires no eggs or butter.Ingredients:
1 cup of whole wheat flour
1/4 cup of white sugar
1/2 cup light brown sugar
1/4 Maple syrup
1tsp baking powder
1 tsp baking soda
2 tsp of pumpkin pie spice
1/2 unsweetened apple sauce
1/2 tsp of Almond Extract
1/2 tsp Vanilla Extract
1 cup of canned pumpkin (not pumpkin pie mix)
Cooking spray
Servings: ~22 cookies
Instructions:
Preheat oven to 350. Grease a cookie sheet with cooking spray or use a silpat (no spray needed)
Cream sugars, Maple syrup, applesauce, pumpkin, almond and vanilla extract together. mix in baking soda, baking powder and pumpkin pie spice. Add four and stir until just combined.
Drop cookies in ~1-2 tbsp mounds, a cookie scoop makes pretty cookies and helps you achieve your perfect 60 calorie cookies but is not needed.
Bake 15-18 minutes, you can even use a toothpick to check doneness like pumpkin bread if your nervous. That's what I did when I left out some of the original recipes flour.
Nutritional Information: With 22 cookies you get - Calories: 60 Total Fat: 0.2g Cholesterol: 0.0 Sodium: 80.2 mg Total Carbs: 14.7g Fiber: 1.1g Protein: 0.9g Recipes.sparkpeople.com
Recipe From: Nutritionfor.us
The basic recipe on this took a major change when I flat out forgot to add the other cup of white flour. But I already had some of them in the oven, so I pressed on to see how they would come out, and they came out perfect. No need for the added flour at all!
I am also not sure how the original recipe came to 42 calories a cookie, my calculations came out to 60 calories, and that was with a cup less of flour. But I think 60 calories a cookie is still perfectly acceptable in my book.
I think you could cut some more sugar out and not miss it, but I have not tried it yet. I think you could use 1/2 cup brown sugar and 1/4 cup maple syrup (use light and cut out some more calories) with no white sugar at all and still get amazing cookies.
These came out chewy on the outside and soft and moist like pumpkin bread on the inside. Fantastic flavorful treat, and close to guilt free!
Best if eaten right away but still good on day two after storage in the fridge. Some of the chewiness goes away on the outside, but I think that is due to the large amount of pumpkin and there is no stopping it. Think of what the outside of pumpkin bread is like on day 2, that is what these cookies will be like. Like dollops of pumpkin bread in cookie form (which is essentially what they are!)
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