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Friday, October 7, 2016



These cookies have a medium soft texture, like most pumpkin cookies.  They are still plenty sweet enough despite all the spices.  I do love spices with my pumpkin baked goodies.  It’s hard to resist these cookies.  They disappear pretty quickly.

21/2 cups Gluten-Free Bake Mix 3 (625 mL)
  OR use
21/4 cups Gluten-Free Bake Mix 2 (560 mL)
  (no gelatin required)
2 tsp cinnamon (10 mL)
11/2 tsp baking powder (7 mL)
1/2 tsp baking soda (2 mL)
1/2 tsp ground ginger (2 mL)
1/2 tsp salt (2 mL)
1/4 tsp ground nutmeg (1 mL)
1/8 tsp ground cloves (0.5 mL)
1 egg
Liquid sweetener (sucralose or stevia) equal to 11/4 cups sugar (300 mL)
1 cup pumpkin (250 mL)
1/4 cup granulated erythritol, OR (60 mL)
  6 coffee sweetener packets
2 tbsp coconut oil (30 mL)
1 tsp vanilla extract (5 mL)
11/3 cups sugar-free chocolate chips, OR (325 mL)
  use half the amount in toasted pecans, OR walnuts

Preheat oven to 350°F (180°C). 

In large bowl, combine Gluten-Free Bake Mix 3, OR Gluten-Free Bake Mix 2, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and ground cloves.

In food processor, process egg, liquid sweetener, pumpkin, eyrthritol, OR coffee sweetener, coconut oil and vanilla extract.  Add dry ingredients; process.  Stir in chocolate chips and pecans, OR walnuts, if using.

Place cookie dough by 2 tablespoonfuls on greased cookie sheet, shaping them into a round cookie.  Bake 12 minutes or until slightly firm to the touch and light brown underneath.  Allow to cool completely and then transfer to containers for the refrigerator.

Yield:  24 large cookies
1 serving
109.4/107.6 calories
2./2.45 g protein
7.3/7.1 g fat
0.9/0.2 g fiber
3.7/3.5 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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