Sugar-Free Pumpkin Cookies

INGREDIENTS:
1/2 c. corn oil
2 eggs
Sugar substitute to equal 1 c. sugar (Sunette brand holds up during baking)
2 c. flour
1 tsp. salt
1 tsp. nutmeg
1 c. pumpkin
2 1/2 tsp. cinnamon
1/2 tsp. ginger
1 tsp. baking soda
1 c. raisins
1 c. nutmeats

DIRECTIONS:
Beat oil and eggs until well emulsified. Add sugar substitute and beat until fluffy. Add pumpkin, then the dry ingredients. Add raisins and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 15-20 minutes. Makes 3 dozen.
Per Cookie: Cal 93; Pro 2.2 gm; CHO 9.5 gm; Fat 5.2 gm; Chol 15 mg; Sodium 90 mg.

Diabetic Exchanges: Bread – 1; fat – 1.

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This entry was posted on Tuesday, December 6th, 2005 at 8:26 am and is filed under Sugar Free Cookie Recipes. You can follow any comments to this entry through the RSS 2.0 feed. You can leave a comment, or trackback from your own site.

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