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This is a discussion on Clean Cookies! within the Food forums,----- As promised
PUMPKIN OATMEAL COOKIES
Ingredients:
1 c. pumpkin
2 egg whites, whipped (or 1 whole egg)
1 c. splenda
...
1 c. pumpkin
2 egg whites, whipped (or 1 whole egg)
1 c. splenda
1 1/4 cup of whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
3 c. rolled oats
1 c. raisins
Directions:
1) Spray baking sheet with cooking spray. In a large bowl combine pumpkin and egg whites. In a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (Batter will be very dry at first.) Mix all ingredients together just until moistened.
2) Drop cookies by tablespoonfuls onto prepared baking sheet, 2" apart. You can leave the cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass before baking.
3)Bake at 350 degrees for 15 minutes.
EDIT: Okay girls, just had to inform you that the pumpkin cookies are absolutely, AMAZING!!! Oh my gosh!!
I tweaked it a bit. Added 1 more egg, added more splenda (well, actually, I didn't have any more granulated splenda, so I used anywhere from 6-12 packets extra they came out at the perfect level of sweetness this way) and a tiny bit more cinnamon...DON'T overbake them, or they'll be dry, but if you bake them about 8-10 minutes they come out totally perfect!! I'm in love.
Also, they come out a way better taste/texture when you spread them on the bottom of a greased pan and cut them into squares rather than baking them like cookies.
__________________
"It's funny...the harder I train and better I eat.....the better my genetics seem to get." - G. Diesel
Last edited by sneezingstardust; 12-26-2009 at 08:37 AM.
The Following 3 Users Say Thank You to sneezingstardust For This Useful Post:
1) Put almonds in a shallow pan. Toast at 350° F for 10 minutes. Cool. Chop coarsely.
2) Mix flour, splenda, baking soda, salt and nuts in a large mixing bowl.
In a separate bowl, beat egg substitute, vanilla, almond extract and zest about 1 minute.
3) Add to flour mixture.
4) Cut dough in half. On a greased and floured baking sheet, pat dough into two logs, 1/2" thick x 1-1/2" wide and 12" long.
5) Place logs 2" apart. Bake in a preheated 300° F oven for 50 minutes or until golden brown.
6) Cool on a wire rack for 5 minutes. With a serrated knife, cut loaves at 45 degree angle, 1/2" thick (16-10 pieces). Lay slices flat on a baking sheet. Cook at 275F for 20-25 minutes, turning once. Store in an airtight container.
The Following User Says Thank You to sneezingstardust For This Useful Post:
1 cup oatmeal
1.25 cups WW flour
2 tsp baking powder
2/3 cup chunky peanut butter
1/2 cup unsalted butter
1/2 cup water
2 tsp vinegar
1 egg yolk
2/3 cup of splenda
1 tsp vanilla
Directions:
1) In a bowl, combine rolled oats, flours, baking powder. With pastry blender,
or two knives, cut in peanut butter and butter until mixture is crumbly.
In a small bowl, beat together water, egg yolk, sweetener and vanilla. Stir
into crumbly mixture and mix well. Form 1 tablespoon batter at a time into
balls. Place balls 1 inch apart on a nonstick baking sheet. With a fork,
flatten each cookie until cookie is 2-1/2 inches wide. Bake in a 350 degree
oven for 15-18 minutes or until lightly browned. Let cool.
2)Store in a tightly covered cookie jar or container.
The Following 2 Users Say Thank You to sneezingstardust For This Useful Post:
1/2 cup butter, softened, 1 stick or 1/4 pound
4 1/2 ounces almond flour, 1 cup plus 2 tablespoons
1 cup granulated Splenda or equivalent liquid Splenda
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda (not liquid)
1 teaspoon cinnamon
1)In a medium bowl, beat the butter with an electric mixer on medium-high for about 30 seconds. Add about half of the ground almonds, the 1 cup Splenda (or the liquid Splenda), the egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in the remaining ground almonds.
2)Cover and chill in a bowl for 1 hour. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well.
3)Divide the chilled dough into 24-30 small balls, about 1-inch in diameter. Roll them quickly and gently because the dough softens fast. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased cookie sheet.
4)Bake at 350º 10-12 minutes until lightly browned at the edges. Carefully remove from the pan to a cooling rack or double layer of paper towels; cool.
(This is from Linda's low carb recipe site...these turned out awesome!)
The Following 3 Users Say Thank You to sneezingstardust For This Useful Post:
YUMMY!!!! Now if only you'd come and bake them for me
I second that!!
These sound YUMMY!!!
Begger can't be choosers, but do you have the macros on these? If not, no problemo, my lazy hiney can plug them in..just thought if you had it handy!!
I want some now
THANK YOU!
3 ripe bananas
2.5 cups rolled oats
1 tsp. nutmeg
1 tsp. cinnamon
1 egg
Splenda (optional - if you think it's not sweet enough, add some)
1/4 cup of walnuts
1 cup dates, pitted and chopped
1/2 cup of applesauce
1 teaspoon vanilla extract
Directions:
1) Preheat oven to 350 degrees F (175 degrees C).
2) In a large bowl, mash the bananas. Stir in oats, dates, applesauce, cinnamon, nutmeg, walnuts, egg, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3) Bake for 20 minutes in the preheated oven, or until lightly brown.
You'll need to watch these, as they cook rather quickly, and you wouldn't want them to burn.
Rather tasty though!
The Following User Says Thank You to sneezingstardust For This Useful Post:
YUMMY!!!! Now if only you'd come and bake them for me
I shall someday
Quote:
Originally Posted by SandyFit
I second that!!
These sound YUMMY!!!
Begger can't be choosers, but do you have the macros on these? If not, no problemo, my lazy hiney can plug them in..just thought if you had it handy!!
I want some now
THANK YOU!
They are super good! I make them during the year sometimes too
I'm sooo sorry I don't have all the macros! I was thinking of that, but I didn't have time to type them all out today.
You're welcome though! I'll try and get more up tomorrow
Sneezing- first off, I LOVE clean recipes for otherwise "off limits" stuff, so thank you!
But sadly, I have a wheat/gluten intolerance. Does anyone have any suggestions on how any of these recipes might work if you need to leave out the whole wheat flour???? So Sad!!!
Sneezing- first off, I LOVE clean recipes for otherwise "off limits" stuff, so thank you!
But sadly, I have a wheat/gluten intolerance. Does anyone have any suggestions on how any of these recipes might work if you need to leave out the whole wheat flour???? So Sad!!!
You could try one of the gluten-free baking mixes. You may need more splenda because the ones I have tried are pretty bitter on their own.
Sneezing- first off, I LOVE clean recipes for otherwise "off limits" stuff, so thank you!
But sadly, I have a wheat/gluten intolerance. Does anyone have any suggestions on how any of these recipes might work if you need to leave out the whole wheat flour???? So Sad!!!
I could get together some wheat-less cookies for sure I was intending to make some myself anyway (cut down on some carbs)
I could get together some wheat-less cookies for sure I was intending to make some myself anyway (cut down on some carbs)
What's your diet like?
Clean but certainly not "carb-less". I eat rice, potato/sweet potato, quinoa, etc. Lots of fruits and veggies, and lean proteins.
FYI, I am able to tolerate "oatmeal flour" (really, all I do is throw some oatmeal in a food processor and blend it up really fine. Would this work as a substitute?
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