These are so moist and tender, you'll think you're eating the tops of pumpkin muffins. Source: Diabetic Living Magazine

Diabetic Living Magazine
Advertisement

Ingredients

Directions

  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside.

    Advertisement
  • In a large bowl, combine all-purpose flour, whole wheat flour, oats, wheat germ, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg. In a medium bowl, combine egg, shredded apple, pumpkin, brown sugar, and oil. Add egg mixture to flour mixture; stir just until combined. Fold in pecans.

  • Drop batter by a measuring tablespoon onto the prepared cookie sheet. Sprinkle tops with dried cranberries. Bake for 10 to 12 minutes or until firm to the touch and lightly browned on top. Transfer to a wire rack; cool.

Tips

Tips: Choose Splenda Brown Sugar Blend as a sugar substitute. Follow package directions to use product amount equivalent to 1/2 cup brown sugar. Reduce all-purpose flour to 1/2 cup when using the sugar substitute.

To make ahead, prepare as directed. Store cookies in the refrigerator for up to 2 days or freeze for up to 2 months.

To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

78 calories; 2.7 g total fat; 0.3 g saturated fat; 9 mg cholesterol; 65 mg sodium. 65 mg potassium; 12.6 g carbohydrates; 1.2 g fiber; 6 g sugar; 1.6 g protein; 1205 IU vitamin a iu; 1 mg vitamin c; 25 mcg folate; 14 mg calcium; 1 mg iron; 14 mg magnesium;