Pumpkin Spice Cookies: Low Sugar, Low Fat and Gluten-Free

Dear Reader,

This is a variation of my new basic gluten-free cookie recipe. It is very similar to my gingerbread variant, but it uses canned pumpkin in place of the Lighter Bake since I know some of you will not want to use that fat substitute. Also, and perhaps more importantly, they are iced. I used the confectioner’s sugar kind of Swerve, a no calorie sweetener. This is my first time using this product and I am very pleased with how it turned out. If anything, it was easier to use than regular powdered sugar.

Pumpkin Spice Cookies:

Cookie Ingredients:

1 c millet flour

1 c gluten-free oat flour

1/2 c protein powder (I used egg white protein to avoid dairy)

1/2 c coconut flour

1 tsp salt

4 tsp baking powder

1/2 tbsp xantham gum

1/4 tsp ground cloves

1/2 tsp nutmeg

1 tbsp cinnamon

1 c xylitol (can substitute white sugar is desired; if you do, be careful adding the liquids; you may need less)

1/2 c canned pumpkin

1/2 tbsp vanilla

1/2 tbsp pumpkin pie spice extract (completely optional– I used it because I had found it in my store’s discount section recently)

1/4 c egg whites (or 1 whole egg if you don’t care about the fat)

2 tbsp molasses

1/2-1 c almond milk (if allergic to nuts, substitute another milk of your choice)

Icing Ingredients:

1/2 c Swerve confectioner’s blend

1/2-1 tbsp almond milk

1/2 tbsp cinnamon

dash nutmeg

Directions:

1. Combine flours, salt, powder, xantham and spices in a large bowl. Whisk them all together till you can’t tell what’s what.

2. In a separate bowl, combine the xylitol or sugar, extracts, egg whites, molasses, and the pumpkin. Mix well.

3. Add the wet ingredients to the dry; stir well. The mix will be fairly dry still at this point.

4. Add 1/4 c of almond milk at a time to the dough. Stir well with each addition. If you are using white sugar in place of the xylitol you will likely need less milk.

5. When your dough is thoroughly mixed, wrap it in plastic wrap and leave it in the fridge for at least 2 hours (you can even wait a couple of days). If you want to be able to just slice them and go, wrap them in a long tube, like that store-bought dough you can just buy and bake.

6. When ready to bake, preheat the oven to 350. Lightly grease some cookie sheets or line then with parchment or silicone liners. Unwrap your dough tube and slice it into pieces, just like those store-bought cookie dough tubes. Place each round on the greased or lined cookie sheets.

Sliced and ready to bake. Because they are chilled, thye don't spread. I suspect that if you skipped that step, you would get a flatter cookie (but still tasty!).

Sliced and ready to bake. Because they are chilled, thye don’t spread. I suspect that if you skipped that step, you would get a flatter cookie (but still tasty!).

7. Bake in preheated oven 10-12 minutes.

8. When the cookies are cool, mix up the icing as follows: combine Swerve, cinnamon and  a dash or two of nutmeg. Add almond milk 1/2 tbsp at a time and stir thoroughly until you get a think icing consistency. Put a thin layer on the top of each cookie and you are done!

Makes 3 dozen cookies.

Here they are iced and ready to eat.

Here they are iced and ready to eat.

Enjoy!

Nebby

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