Made my hubby some delicious pumpkin cookies this afternoon. They came out very moist and flavorful. And for once, they are sweet enough! Honestly, none of the low-carb pumpkin cookie recipes I’ve tried so far have been sweet enough for me, and just not moist enough either. I basically took my Almond Butter Cookies https://buttoni.wordpress.com/2012/07/11/almond-butter-cookies/ and added pumpkin and appropriate spices. The texture is soft, but not quite chewy like my Almond Butter cookies, so the pumpkin lessened the chewy quality of the base dough, it would appear. By the way, these freeze very nicely and are very good eaten in that semi-frozen state. 🙂 These are not suitable until the nuts and seeds rung of the Atkins Phase 2 OWL carb ladder has been reached. Just so you know, I use Honeyville Grains coconut flour, almond flour and oat fiber but they are also available from Netrition.com.

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INGREDIENTS:

2 c. almond flour

½ c. coconut flour

1 T. oat fiber (omit for gluten free)

1 tsp. glucomannan powder

1/8 tsp. salt

½ tsp. baking soda

½ c. granular Splenda

1 T. erythritol (or your preferred sweetener equivalent to 4 tsp. sugar)

1 tsp. cinnamon

½ tsp. nutmeg

¼ tsp. ground cloves

½ c. melted butter or coconut oil

2 T. almond butter

1 T. vanilla extract

½ c. canned pumpkin

1 egg, beaten

¼ c. sugar-free honey (I buy at Walmart)

DIRECTIONS: Preheat oven to 350º. In a large mixing bowl stir the almond butter, pumpkin and butter/oil together until smooth. Beat in the egg, vanilla and imitation honey. Measure in all dry ingredients on top and stir well to form a smooth dough. Dough is wet, but you can slightly roll it in your palms. If your dough seems too dry or stiff and won’t hold together (coconut flours vary a lot), 1 T. more pumpkin. If too wet, add 1 T. more coconut flour. Roll dough into 1″ balls and place them onto parchment or silicone lined baking sheet. Press balls down slightly flat with your fingers, leaving 1″ between cookies. Pop pan into preheated oven. Bake for about 15 minutes or until firm in center and beginning to brown around edges. Do not over brown these cookies or texture will be drier. Remove from oven and do not try to lift them right away. Cool completely for them to achieve their proper texture. These are delicate while hot but “firm up” nicely when they cool. Enjoy! Leftovers store just fine in a cookie jar on your counter or in a plastic bag in your freezer.

NUTRITIONAL INFO: Makes 36-37 cookies (I got 37 and calculated accordingly) 1½” in diameter. Each cookie contains:

77.6 calories

6.95 g fat

3.18 g carbs, 1.4 g fiber, 1.78 g NET CARBS

1.83 g protein

34.7 mg sodium

14.7 mg potassium