Recently I made a batch of mini bundts and a loaf of Sharon Lindgren's pumpkin spice bread -- yanno the evil whole fat, whole gluten, whole kit and kaboodle recipe -- not for the dieting type.
For whatever reason...the baby bundts turned out great, but the loaf was gelatinous on the inside. you should have seen the disaster when I went to tump it out. LOL oooey goooey pumpkin batter splattered all over me, the counter, the floor....Katie and I both busted out laughing.
Anyway, while making that I had a couple tastes whilst cooking -- bad idea. My wheat sensitivity is apparently getting a bit worse because the next day I felt awful. Ugh bloated, bad bad bad belly.
But that doesn't stop Binty from craving that sweet pumpkin-y goodness.
So when the canned pumpkin waved at me from the bottom of the pantry, I gave in. But I made sure it was Binty-friendly this time.
Oatmeal Pumpkin Spice Cookies
3/4 cup oatmeal
1/4 cup soy flour
1 Tbsp tapioca flour
1/2 tsp baking soda
1/4 tsp baking powder
1 cup sugar substitute (or equivalent of 1 cup)
1/2 cup applesauce, unsweetened
2/3 cup canned pumpkin
2 Tbsp almond milk
3 Tbsp water
2 egg whites
1/3 tsp almond extract
1/2 tsp vanilla extract
2 tsp cinnamon
1 tsp nutmeg
1/3 tsp each of clove and ginger
1. Preheat oven to 350. Mix all ingredients together.
2. Drop by tablespoon-full onto cookie sheets lined with parchment paper.
3. Bake for 15-18 minutes at 350. Remove from sheets.
Makes 2 dozen. Each cookie about 21 calories.
FYI -- I'm not certain about the flour to pumpkin ratio. They kinda stuck to the parchment paper....