Pumpkin Cookies.

Get ready for Halloween and the trick or treaters.
These cookies will be sure to please.
They are healthy and delicious.
Children as well as adults will love these spicy Pumpkin cookies.
They wont even know that they are good for their body. One bite
and they are hooked on these tasty treats. The beta-carotene is a
great cancer fighter.

Ingredients:

2/3 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
3/4 cup canned plain pumpkin puree (See Ingredient notes)
3/4 cup packed light brown sugar or 1/3 cup *Splenda Sugar Blend for Baking (see Ingredient notes)
2 large eggs
1/4 cup canola oil
1/4 cup dark molasses
1 cup raisins

Cooking Instructions:

1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.

2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl.

3. Whisk pumpkin, brown sugar (or Splenda), eggs, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.

4. Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Transfer to a wire rack and let cool.

**Ingredient Notes: As you might suspect from its orange color, pumpkin puree is an excellent source of beta carotene.

*Substituting with Splenda: For nonbaking recipes, use Splenda Granular (boxed, not in a packet). For baking, use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.

When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

Nutritional Information per Serving
Calories 68
Carbohydrates 12g
Fat 2g
Saturated fat 0
Mono unsaturated fat 1g
Protein 1g
Cholesterol 12g
Fiber 1g
Potassium 76g
True carbs=11g

Oatmeal-Date Cookies

The carb count for these cookies can be reduced by using the substituted ingredient in parenthesizes. Otherwise the carb count will be as listed.


Ingredients:

Nonstick cooking spray
1/2 cup packed light brown sugar ( or Splenda brown sugar)
1/4 cup butter, softened
1 egg plus 1 egg white, lightly beaten
1 Tbs. frozen apple juice concentrate, thawed
1 tsp. vanilla
1+1/2 cups all-purpose flour (or use any lower carb. flour like wheat, soy, or almond, mixed half and half with all-purpose flour)
2 tsp. baking soda
1/4 tsp. salt
1+1/2 cups uncooked quick oats
1/2 cup chopped dates (raisins, dried cranberries)


Preheat oven to 350°F
Lightly coat cookie sheet with nonstick cooking spray; set aside.
Beat sugar and butter in large bowl.
Add egg, egg white, apple juice concentrate and vanilla; mix well.
Add flour baking soda and salt; mix well.
Stir in oatmeal and dates.
Drop dough by rounded teaspoonfuls onto prepared cookie sheet.
Bake 8 to 10 minutes or until edges are very lightly browned.
Centers will still be soft.
Cool 1 minute before removing from cookie sheet, then remove to cooling racks
to finish cooling.

Makes 36 servings

Nutrients per serving
Calories 65
total fat:2g
Protein: 1g
Carbohydrates: 11g
Fiber: 1g
Sodium: 106mg
True carbohydrates=10g (less when using substitutes)