Pumpkin Cranberry Cookies

Pumpkin Cranberry2

 These “truly low-carb” cookies are gluten-free and chock-full of both fiber and protein, but still taste sinful! I created these way back in 2004, for my Online Recipe Club. I  updated the ingredient/nutrition info in 2015.

                      Preparation time: 10 minutes  Cooking time: 15 minutes  Ready in: 30 minutes 

  • 1 cup almond flour
  • 1/2 cup flax meal
  • 1 cup garbanzo bean (chick pea) flour – you could sub oat flour for higher carbs
  • 1 cup unsweetened flaked coconut
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 4 large eggs
  • 2 Tb. Fiberfit or the equivalent of 1 cup other sweetener
  • 1 cup sugar free maple syrup (0-carb, such as Davinci or Torani – NOT like Log Cabin)
  • 2/3 cup vegetable oil (I use avocado or grapeseed)
  • 1 -3/4 cups canned pure pumpkin (1 small can, 15 oz.)
  • 1 cup chopped walnuts
  • 2 cups cranberries, coarsely chopped

Preheat oven to 375 F. Grease a flat baking pan very well (or better yet, use a non-stick silicone baking pad, or parchment paper.) Place nut flour, flax meal, coconut, garbanzo bean flour, baking powder, baking soda, and cinnamon in mixer bowl. Blend on low until well-mixed. Stop mixer, and make a deep well in the center of the dry ingredients. In the well, crack the eggs. Add the sweetener next, then pour in the syrup, and then the oil. Lastly, scrape the pumpkin into the well. Mix on low until smooth. Stop mixer and fold in nuts and cranberries by hand. Drop out by the rounded tablespoon onto prepared pan. Bake for 15-20 minutes, until edges and bottoms are golden brown.

Yield: 48 cookies — 92 calories; 7.9g fat; 4.4g carbohydrates (2.0g fiber; 1.0g sugar); 2.4g protein each

RECIPE NOTES: If you have spice-flavored syrup, you can omit the cinnamon and substitute that for the maple syrup with excellent results. You can also vary the type of nut used, and if you’re not a fan of coconut, you should just double the almond flour and leave that out. You can also substitute vanilla protein powder or oat flour for the garbanzo bean flour with good results. Protein powder will usually lower the carb count, while oat or other flours will raise it.

Karen

About Karen

Less than a year after starting a low-carb diet, I was TEN SIZES and SIX HUNDRED cholesterol points lighter! Now, YEARS later, (I am into "decades" now) I STILL love and live a low-carb life! Interests I have TWO grand-angels now, a husband of 24 years, and two kids, one of whom is grown and making those grandbabies (my girl), the other still in school (my boy). I do everything for the office end of my husband's electrical contracting business, as well as everything for my website(s), and am fortunate enough to (read that: I worked my butt off so I could!) live in the beautiful Vail Valley of Colorado. When I can find a spare minute, which isn't that often, I like to ride my big bad motorcycle or ski, depending on the weather.
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3 Responses to Pumpkin Cranberry Cookies

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  2. Karen Karen says:

    I am sorry, no, I am self-taught as fas as computers and the internet goes. I just limp along learning the current trends as I need to to keep up. As you can see, this is a WordPress site, and I do find that it displays across all browsers really well, so I can only recommend that you look into WordPress if you are not using it.

  3. Lenny Grima says:

    Awesome post thank you for sharing.

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