Pumpkin Protein Cookies

It's starting to feel like fall, and that always reminds me of Halloween! Here's a great recipe for a cookie made with Splenda. Not only are they delicious, they are sugar free and have extra protein in them to help keep you full longer!

Ingredients

* 3/4 cup SPLENDA® Granular
* 1 cup rolled oats
* 1 cup whole wheat flour
* 1/2 cup soy flour
* 1 3/4 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 cup pumpkin puree
* 1 tablespoon canola oil
* 2 teaspoons water
* 2 egg whites
* 1 teaspoon molasses
* 1 tablespoon flax seeds (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, whisk together Splenda®, oats, wheat flour, soy flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in pumpkin, canola oil, water, egg whites, and molasses. Stir in flax seeds, if desired. Roll into 14 large balls, and flatten on a baking sheet.
3. Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.

Nutty Chocolate Chip Cookies

Here's a great recipe for Nutty Chocolate Chip Cookies that is even good for diabetics! Just remember though that diabetics need to pay extra attention to the amount of carbohydrates they eat to maintain control of their blood sugar levels.

You can include cookies in your diabetic meal plan - just plan ahead and remember to eat in moderation.

Prep time: 45 minutes

Ingredients:

* 2/3 c. light margarine, softened
* 2/3 c. brown sugar, firmly packed
* 2/3 c. sucralose
* 2 tsp. vanilla extract
* 2 eggs
* 1 1/2 c. all-purpose flour
* 1 tsp. baking soda
* 1/4 tsp. salt
* 3/4 c. semi-sweet chocolate chips
* 1/4 c. pecans, chopped


Directions:

1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
2. Cream butter, brown sugar, sucralose, and vanilla extract together in a mixing bowl.
3. Add eggs to above mixture one at a time, mixing well after each addition.
4. Add flour, baking soda, and salt. Mix well until blended.
5. Stir in chocolate chips and pecans.
6. Place level tablespoon size of cookie dough on a greased baking sheet.
7. Bake at 350 degrees Fahrenheit (176 degrees Celsius) for 10-12 minutes or until golden brown.
8. Remove from oven and cool on wire cooling rack.

Serves: 36

Serving size: 1 cookie

Nutritional analysis (per serving):

76 calories
1 g protein
4 g fat
1 g sat. fat
11 g carbohydrate
0 g fiber
12 mg cholesterol
78 mg sodium
7 mg calcium
0.5 mg iron

Diabetic exchanges:

2/3 carbohydrate exchanges

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:

Substitute another type of nut if you do not like pecans. Store the leftovers in an airtight container. You can either freeze half the batch or share them with your friends.