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Pumpkin Cranberry2These “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. Ingredient and Nutrition data updated for 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  – 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.

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