Recipe by iswenson
No sugar, no fat, great taste. I modified another recipe to make this one healthy while not sacrificing taste.
Top Review by Paitaoka
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.
- 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
Directions See How It's Made
- 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.