I have a weakness for pumpkin and spice.

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

Ingredients:

• 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

Directions:

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....