Quick look
- prep 15min cook 15min
FACTOID:
These cookies are loaded with beta-carotene and fiber.Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 cup packed light-brown sugar
- 3 tablespoons honey
- 1/4 cup vegetable oil
- 1 large egg white
- 1 cup canned solid-pack pumpkin puree
- 1/2 cup dried sweetened cranberries or dark seedless raisins
- 1/3 cup walnuts, chopped (optional)
- 1
Preheat oven to 350°F. Coat baking sheet with nonstick cooking spray. In medium bowl, sift together flours, cinnamon, salt, baking soda, and allspice.
- 2
In large bowl, beat together brown sugar, honey, oil, and egg white. Stir in pumpkin. Stir in flour mixture just until evenly moistened. Fold in dried cranberries, and walnuts, if using.
- 3
For each cookie, drop 1 heaping teaspoon of dough onto baking sheet, spacing about 1 inch apart.
- 4
Bake until pick inserted in cookie comes out clean, about 15 minutes. Let cookies stand on sheets 1 minute. With metal spatula, transfer cookies to wire rack to cool. Store in airtight container up to a week.
- Calories: 63
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 17mg
- Carbs: 11g
- Protein: 1g
- Fiber: 1g
