Prep 20 mins
Cook 10 mins
No sugar, no fat, great taste. I modified another recipe to make this one healthy while not sacrificing taste.
- 2 cups sugar-free applesauce
- 2 cups xylitol sugar substitute
- 2 cups canned pumpkin
- 2 eggs
- 4 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1 teaspoon salt
- 3 tablespoons butter
- 1⁄4 cup nonfat milk
- 1 1⁄2 cups xylitol sugar substitute
- 2 teaspoons molasses
- 1 teaspoon vanilla extract
- Cream first 4 ingredients together.
- Sift dry ingredients together and add to the applesauce/pumpkin/egg/xylitol mixture.
- Blend well.
- Drop dough by spoon onto a pam sprayed cookie sheet.
- Bake for 10-13 minutes at 350 degrees.
- Remove from oven.
- Remove cookies from cookie sheet and place on a wire rack.
- While still warm, drizzle with frosting.
- Cook butter, milk, xylitol and molasses until xylitol is thoroughly disolved. Add vanilla extract.
- Keep frosting warm while drizzling over the top of the warm cookies.
- I find it easier to just very quickly dunk the top portion of the cookie in the frosting.
Heavenly delicate blend of apple and pumpkin. I read then reviews and also doubled the spice, I may even add a bit more next time I make them. I used Splenda granulated instead of Xylitol and they were just fine. They bake like a dessert bread, so test with a tooth pick for doneness. I skipped the frosting and did not miss it. Without the frosting (which has molasses) this is a good diabetic cookie.
I thought it was awesome. Like many others, I doubled the spices, and the cookies turned out great. They weren't really like cookies though; more like small pumpkin breads. I also tried the frosting. At first, it was pretty good, although the strong molasses flavor was slightly odd. However, this is where it got a bit weird. After leaving the cookies in a container for a couple days, they started to get soggy. I've heard that xylitol absorbs moisture, so this could have been the cause. After a couple more days, liquid would drip off the cookies if you lifted them. My verdict: don't do the frosting.
It is worth mentioning that these are truly NOT sugar free. A pound of pumpkin is worth 16 grams of sugar and the applesauce alone has 36 grams of sugar (even the "unsweetened" kind - apples are a sugar-rich fruit. Sugar-free applesauce is terribly misleading and simply untrue!) I also used Splenda brown sugar baking blend instead of the xylitol sugar substitute. Splenda uses a half-and-half formula for their baking blends, where they use real sugar and cut it with Splenda. I figured that was for chemistry purposes (once you start messing with the chemistry of baking, you can get some wildly different outcomes) so that brought my sugar total up. I doubled all spices except cloves as per the previous reviewer's recommendation. My total yield was about 60 cookies. Dense, bready texture. I added 3/4c walnuts to the second half of the batch. My calories per cookie came to about 58 calories each, with 4 grams of sugar.
I would absolutely recommend spreading the dough a bit flatter than just doing drop cookies. I used a clean finger to achieve a flatter size and I didn't wind up with pumpkin balls! Also, if you're reusing cookie sheets, give them a light spritz of Pam between uses to keep them slippery.