Pumpkin Cookies (Sugar Free)

Ingredients:

Serves: 30

Yield:5 Servings Size


* 4 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 teaspoons cinnamon
* 1/2 teaspoon clove
* 1/2 teaspoon ginger
* 1 teaspoon nutmeg
* 2 cups butter, softened
* 2 cups Splenda granular
* 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
* 2 large eggs
* 2 teaspoons vanilla extract
* 2 cups pecans, chopped, if desired

Change Measurements: US | Metric


Directions:

Prep Time: 30 mins

Total Time: 1 hr

1. 1 Preheat oven to 350°F.
2. 2 Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.
3. 3 Cream butter and Splenda in large mixing bowl.
4. 4 Add pumpkin, eggs, and vanilla extract; beat until blended.
5. 5 Gradually add flour mixture into pumpkin mixture at low speed until combined.
6. 6 Stir in nuts, if using.
7. 7 Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.
8. 8 Bake for 12 to 15 minutes, or until edges are golden brown.
9. 9 Remove to wire rack to cool completely.

CrockPot Cake (Sugar Free)

Serves: 12
Cook Time: 4 Hr
Ingredients
1 bx sugar free cake mix, chocolate
4 lg eggs
3/4 c oil
1 c water
1 pt sour cream
1 sm instant sf chocolate pudding
12 oz semi-sweet chocolate chips

Directions
1. Mix first 6 items till almost mix well (I like mixer set to low).
2. then add chocolate chip mix in by hand.
3. Spray a large crock pot with non-stick spray.
4. Cook on low 4 to 5 hours.(DON'T OPEN THE LID !!!)

Thank you, www.justapinch.com!!!

Soft Pineapple Cookies (Brown Sugar)

Ingredients

* 1/2 cup shortening
* 1 cup brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 (8 ounce) can crushed pineapple
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutritional Information open nutritional information

Amount Per Serving Calories: 72 | Total Fat: 3.1g | Cholesterol: 7mg

Unbelievables (sugar free)

This has been a family favorite cookie for years. Since we try to follow the South Beach diet, I decided to try them with Splenda. The difference is that the cookies are a lot more delicate and not as chewy, but they are good!

22 Minutes to Prepare and Cook

Tags
Snacks | Sugar Free | Sugar Free Snacks |


Ingredients

1 c. peanut butter, creamy or chunky
1 c. sucralose (Splenda)
1 large egg
vanilla to taste (I use 1 tsp.)



Directions
Mix all ingredients together. Roll into balls. I usually use a rounded teaspoon. Flatten slightly with fork dipped in Splenda. Do not flatten too much as these cookies are a bit crumbly. Bake at 325F for 10-12 minutes.
Yield: approximately 36 small cookies

Number of Servings: 36

Recipe submitted by SparkPeople user ANJALECK.

Number of Servings: 36

7 Ingredient Oatmeal Cookies (Sugar Free)

7 Ingredient Oatmeal Cookie - sugar free
Submitted by: JOEKNEE

Not my recipe. Have seen it floating around the internet. This is a "cakey" cookie that comes out almost like a muffin.
So many variations to try - sub pumpkin for the applesauce, add raisins, choc chips, cocoa powder.... have fun

30 Minutes to Prepare and Cook

Tags
Snacks | Kids | Kids Snacks | Sugar Free | Sugar Free Snacks |


Ingredients

1 cup uncooked oats - anything but instant and steel cut work well
1/3 cup Splenda (or equivalent sweetner of your choice)
1 cup unsweetened applesauce
1 egg
1 tsp cinnamon
1/4 tsp salt
1 tsp vanilla



Directions
Mix all ingredients and drop by big spoonfulls onto a prepared cookie sheet (I spray with Pam). Bake 15 minutes at 350. They are like little cakes - NOT a chewy oatmeal cookie. I made 10 of them with this recipe. I also used a calorie free liquid splenda, if you use granular splenda, account for the extra carbs.


Number of Servings: 10

Pumpkin Cookies (sugar free)

Prep Time:
15 Min
Cook Time:
5 Min
Ready In:
20 Min

Servings (Help)
US Metric Calculate


Original Recipe Yield 14 cookies

Ingredients

* 3/4 cup SPLENDA® Granular
* 1 cup rolled oats
* 1 cup whole wheat flour
* 1/2 cup soy flour
* 1 3/4 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 cup pumpkin puree
* 1 tablespoon canola oil
* 2 teaspoons water
* 2 egg whites
* 1 teaspoon molasses
* 1 tablespoon flax seeds (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, whisk together Splenda®, oats, wheat flour, soy flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in pumpkin, canola oil, water, egg whites, and molasses. Stir in flax seeds, if desired. Roll into 14 large balls, and flatten on a baking sheet.
3. Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.

Nutritional Information open nutritional information

Amount Per Serving Calories: 89 | Total Fat: 2.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database
Nutritional Information
Pumpkin Protein Cookies

Servings Per Recipe: 14

Amount Per Serving

Calories: 89

* Total Fat: 2.2g
* Cholesterol: 0mg
* Sodium: 284mg
* Total Carbs: 14.2g
* Dietary Fiber: 2.7g
* Protein: 4.2g

powered by esha RESEARCH VIEW DETAILED NUTRITION


Allrecipes.com

Melt In Your Mouth Sugar Cookies (sugar free)

By Judy Meza Taylor


Oven: 300 degrees

1/2 cup butter, softened
1/2 cup shortening
2 cups splenda
1 teaspoon baking soda
1 teaspoon cream of tartar
1/8 teaspoon salt
3 egg yolks
1 teaspoon vanilla (this is my amount)
1 3/4 cup flour
brown sugar for coating

Preheat oven to 300. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cream of tartar and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks, and vanilla until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Shape dough into 1-inch balls. Roll in brown sugar. Place balls 2 inches apart on cookie sheet. Bake for 12-14 minutes or until edges are set. (Do not let edges brown)