Nothing says fall like pumpkin. I love the smell, the taste and the anticipation of all the pumpkin flavored foods. This year I resolved to make a healthier version, and I nailed it!
here. But basically it means that 2 cookies still count as fat free!
These cookies are really more of a muffin texture. If you decide you'd prefer muffins just pour the batter in the muffin tin. Personally I hate cleaning out the muffin pans, so I went the cookie route on rounds 2 and 3 of this recipe. You also have to admit that eating a cookie for breakfast is much more fun than eating a muffin. Enjoy!
Fat Free Pumpkin Raisin Cookies
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie seasoning
3/4 cup canned plain pumpkin puree
3/4 cup raisins
6 tablespoons egg whites
1/3 cup apple juice
Preheat oven to 350°F. Coat baking sheets with cooking spray. Whisk dry ingredients together. Add in the remaining ingredients. Stir until no traces of dry ingredients remain. Drop the batter by level tablespoonfuls onto the baking sheets, spacing the cookies 1 1/2 inches apart. Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes. Store in an airtight container or pop into the freezer for later.
Total Fat 0.2 g
Cholesterol 0.0 mg,
Sodium 105.0 mg
Potassium 99.4 mg
Total Carbs 16.1 g
Dietary Fiber 1.3 g
Sugars 5.1 g
Protein 2.0 g