GREAT PUMPKIN COOKIES
Source of Recipe
SECRETS OF FAT-FREE BAKING by Sandra Woodruff, RD
Recipe Introduction
No carbohydrate levels available
Yield: 38 cookies
1 cup whole wheat pastry flour or unbleached flour
1 cup oat bran
3/4 cup light brown sugar
3/4 tsp. baking soda
1/2 cup cooked mashed pumpkin
1/4 cup maple syrup
Coating:
2 tbsp. finely ground pecans
2 tbsp. sugar
To make the coating: Combine the ground pecans and 2 tbsp. of sugar in a small bowl, and stir to mix well. Set aside. Combine the flour, oat bran, brown sugar, and baking soda, and stir to mix well. Stir in the pumpkin and maple syrup.
Coat a baking sheet with nonstick cooking spray. Roll the dough into 1-inch balls. (If the dough is too sticky to handle, place it in the freezer for a few minutes.) Roll each ball in the pecan mixture until coated, and place the balls 1 1/2 inches apart on the baking sheet. Use the bottom of a glass to flatten each cookie to 1/4-inch thickness.
Bake at 300 F. for 15 minutes, or until lightly browned. Cool the cookies on the pan for 1 minute. Then transfer the cookies to wire racks, and cool completely.
Serve immediately, or transfer to an airtight container and arrange in single layers separated by sheets of waxed paper.
NUTRITION FACTS (PER COOKIE) Calories 45, Fat 0.5 g, Protein 0.9 g, Cholesterol 0 mg, Sodium 18 mg, Fiber 0.9 g
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