R.O.D.-Pumpkin Cookies

Since it is definately Fall, I thought I would share this recipe.  I MAY have posted it last year after our Rockford get together (where they went over very well), but we have so many new faces that did not get to try them, I thought I would post them again.

Dawn’s Chewy Pumpkin Cookies

(Re-made from Hungry Girl’s)

 

Each cookie has roughly 50 calories each, 0.5 g fat, 14 g carbs, 2.5 g fiber, 3.5 g sugar, and 2.5 g protein. This recipe makes about 24 cookies. I baked them on parchment paper. They needed to be flattened a bit and they don't grow much when you bake them.

1 c rolled oats (not cooked)
12 tablespoons whole wheat flour
1/2 cup Fiber One cereal (after ground in blender)
1/2 cup Splenda
¾ c. sugar free peaches, pureed*
1/2 can pumpkin (15 oz. size)
1/2 cup egg substitute (or 2 eggs)
2 tablespoons raisins
2 tablespoons craisins
4 tablespoons brown sugar
4 tablespoons SF French vanilla powdered creamer (I’m thinking vanilla protein powder?)
1 teaspoon baking powder
1 teaspoons cinnamon
1/4 teaspoon salt

 

Mix it all together and drop by big tablespoons onto lined cookie sheet.  Flatten a bit.

Bake at 350 for approximately 12 minutes.

 

*I just pureed a 15 oz can of Splenda sweetened peaches (drained) and since I made a double batch, I used all of it.

 

I used the SF French Vanilla creamer because I happened to have it at home, otherwise, I probably would have used vanilla protein powder and upped the protein count too!