Diabetic Recipes
Pumpkin Polka Dot Cookies
Yield: about 4 dozen cookies
26% calorie reduction from traditional recipe
Ingredients
- 1/2 cup stick butter or margarine, softened
- 1 1/4 cups Equal Spoonful*
- 3 tablespoons light molasses
- 1 cup canned pumpkin
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini semi-sweet chocolate chips
Instructions
- Beat butter, Equal and molasses until well combined.
- Mix in pumpkin, egg and vanilla extract until blended.
- Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended.
- Stir in chocolate chips.
- Drop by teaspoonsful onto sprayed cookie sheet.
- Bake in preheated 350 degrees F oven for 11 to 13 minutes.
- Remove and cool completely on wire rack.
- Store at room temperature in an airtight container up to 1 week.
Notes
* May substitute 30 packets Equal sweetener
Nutrition
Per serving (1 cookie): 57 cal., 1 g pro., 7 g carb., 3 g fat, 9 mg chol., 51 mg sodium
Exchanges: 1/2 starch, 1/2 fat
Attribution
Recipe and photo credit: Equal Sweetener