FROSTED PUMPKIN COOKIES
Spiced cookies with a sweet frosting. They are nice on their own too without frosting. My friend's husband wanted her to have these cookies in the freezer for him at all times. He loved them so much! These are soft cookies due to the moisture from the pumpkin and they firm up in the refrigerator - either way they are nice, but I think I like them cold more. Very good with a warm cup of tea. I'm a real tea drinker; mostly herbal, but I love a good cup of Earl Grey Tea as well. I'm not a tea snob though. I'll drink most anything.
2 eggs
1 cup butter, softened (250 mL)
1/3 cup erythritol (75 mL)
1 cup canned pumpkin (250 mL)
1 tsp vanilla extract (5 mL)
21/4 cups Gluten-Free Bake Mix (CLICK), OR (300 mL)
use one of my Grain-Free, Gluten-Free Bake Mixes, OR
use one of my Grain-Free, Gluten-Free Bake Mixes, OR
almond flour and 3 tbsp oat fiber (45 mL)
21/2 tsp baking powder (12 mL)
2 tsp cinnamon (10 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp salt (1 mL)
Better than Betty Frosting (below) - double the frosting
(If desired, you can also just use a simple cream cheese frosting with some butter in it and powdered erythritol (commercially powdered is better) or Swerve, if you like that) and a bit of vanilla extract - this would bring the carbs down by about 1 gram per cookie.)
(If desired, you can also just use a simple cream cheese frosting with some butter in it and powdered erythritol (commercially powdered is better) or Swerve, if you like that) and a bit of vanilla extract - this would bring the carbs down by about 1 gram per cookie.)
Preheat oven to 350°F (180°C). In food processor, process eggs, butter, liquid sweetener, erythritol, pumpkin and vanilla extract. In large bowl, combine Gluten-Free Bake Mix, baking powder, cinnamon, baking soda and salt. Add dry ingredients to egg mixture and process.On ungreased cookie sheet, drop batter by big, heaping tablespoonfuls (22 mL). With spoon spread into a circular shape. Bake 10 to 12 minutes. Cool half an hour and then frost.
Yield: 30 cookies
1 cookie with frosting (about 1 tsp per cookie - I doubled the recipe for the photos)
115.3 calories
2.1 g protein
10.5 g fat
2.8 g carbs
BETTER THAN BETTY FROSTING
This frosting is reminiscent of Betty Crocker® Frosting, but I think it is nicer.
3 tbsp butter, melted (45 mL)
2 tbsp sugar-free pancake syrup (30 mL)
1/4 cup sifted, powdered erythritol (60 mL)
1/4 cup whole milk powder (60 mL)
1/2 tsp cornstarch (2 mL)
In blender, combine butter, sugar-free pancake syrup, liquid sweetener to taste, powdered erythritol, whole milk powder and cornstarch. Blend until smooth. If the frosting is too thick, add water 1 tsp (5 mL) at a time and blend. If the frosting is too soft, let it sit for half an hour and it should thicken up.
Helpful Hint: Instead of sifting the erythritol, you could place it in a coffee bean grinder or blender to make sure there are no lumps.
Yield: 1 batch
1 batch (total amount)
469.2 calories
8.8 g protein
43.1 g fat
13.5 g net carbs
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