- 24
- 25 mins
- 25 mins
Ingredients
- 2/3 cup all-purpose flour*
- 1/2 cup whole wheat flour
- 1/4 cup regular rolled oats
- 1/4 cup toasted wheat germ
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 egg, lightly beaten
- 1 cup coarsely shredded apple (such as Granny Smith, Cortland, or Honeycrisp)
- 3/4 cup canned pumpkin
- 1/2 cup packed brown sugar or brown sugar substitute blend* equivalent to 1/2 cup brown sugar
- 2 tablespoons vegetable oil
- 1/3 cup chopped pecans, toasted
- 1/4 cup dried cranberries
Preparation
Step 1
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside.
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.
*Sugar Substitute: Choose Splenda Brown Sugar Blend. 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.
*Sugar Substitute: PER SERVING WITH SUBSTITUTE: Same as above, except 68 calories, 9 g carb., 64 mg sodium
*Sugar Substitute: Exchanges: 0.5 other carb., 0.5 fat
*Sugar Substitute: Carb Choices: 0.5
Servings Per Recipe: 24 PER SERVING: 78 cal., 3 g total fat 9 mg chol., 65 mg sodium, 13 g carb. (1 g fiber, 6 g sugars), 2 g pro.
Fat (d.e): 0.5; Other Carb (d.e): 1;