Ingredients Total Time: 1 1/4 hours 2/3 cup whole-wheat pastry flour, (see Tips) 2/3 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 2 large eggs 3/4 cup packed light brown sugar, or 1/3 cup Splenda Sugar Blend for Baking (see Tips) 3/4 cup unseasoned pumpkin puree 1/4 cup canola oil 1/4 cup dark molasses 1 cup raisins Directions Store cookies in an airtight container, with wax paper between the layers, for up to 2 days or freeze for longer storage. 3 dozen cookies Preheat oven to 350°F. Coat 3 baking sheets with cooking spray. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl. Whisk eggs, brown sugar (or Splenda), pumpkin, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until thoroughly combined. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart. Bake the cookies until firm to the touch and lightly golden on top, switching the pans back to front and top to bottom halfway through, 10 to 12 minutes. Transfer to a wire rack to cool. Nutritional Facts Servings25 Per cookie 72 Calories 13g Carbohydrates 2g Fat 0g Saturated Fat 1g Monounsaturated Fat 1g Protein 10mg Cholesterol 1g Dietary Fiber 87mg Potassium 70mg Sodium 7g Added Sugars 1 carbohydrate (other) Exchanges 1 Carbohydrate Servings Vitamin A (17% daily value)
Posted on: Mon, 19 Aug 2013 04:35:38 +0000
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