1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/3 cups quick oats
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup butter, softened
1/2 cup Splenda Baking Blend
1/2 cup packed Splenda Brown Sugar Blend
1 cup canned pumpkin or cooked pumpkin puree
1 large egg
1 tsp vanilla extract
3/4 cup chopped walnuts or pecans
3/4 cup raisins
Preheat oven to 350 degrees.
Spray baking sheets with nonstick cooking spray; set aside.
In a medium bowl combine the flours, oats, baking soda, cinnamon, and salt; set aside.
In a large mixer bowl beat butter, Splenda both white and brown, until light and fluffy. Add pumpkin, egg, and vanilla extract mixing well. Add th flour mixture and mix in well. Stir in the nuts and raisins. Drop the cookie dough by rounded tablespoons onto the prepared baking sheets.
Bake at 350 degrees for 14 to 16 minutes until cookie are lightly browned and set in the centers. Allow to cool on baking sheets for a couple of minutes then remove to wire racks to cool completely.
Yield: 4 dozen cookies
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.