Happy Jack Cookies - 15g Carbs
From www.lifescript.com and FoodFit
Serves: 42
Preparation time: 15 minutes
Cooking time: 15 minutes
Vegetable cooking spray
3/4 cup canned pumpkin puree
3/4 cup light brown sugar, packed
1/2 cup plain low-fat yogurt
2 Tbsp vegetable oil
1 tsp vanilla extract
2 cups cake flour, sifted
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp ground ginger
1/4 tsp ground allspice
1 cup golden raisins
1. Heat the oven to 350 degrees F. Spray two baking sheets with
vegetable cooking spray.
2. In a large bowl, have kids whisk together the pumpkin puree,
sugar, yogurt, oil and vanilla extract until smooth.
3. In a medium bowl combine the flour, cinnamon, ginger, allspice,
baking soda and salt. Have kids stir the dry ingredients into the
wet and mix until just blended. Fold in the raisins.
4. Kids can drop the batter by tablespoonfuls onto the baking
sheets, leaving 1 1/2 inches between cookies. Bake until lightly
golden, about
15 minutes.
5. Place the baking sheets on wire racks to cool. Remove the
cookies
with a spatula and cool completely.
** This recipe can be made ahead and the cookies stored in an
airtight
container for up to two weeks.
Serving Size: 2 cookies
Nutrition Facts:
77 Calories, 1g Protein, 15g Total Carbs, 0 Dietary Fiber,
93mg Sodium, 1g Total Fat, 0 Saturated Fat
16% Calories from Fat, 7% Calories from Protein,
76% Calories from Carbs