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Ingredients30 m servings 77 cals
Original recipe yields 36 servings (36 cookies)
- Heat oven to 350 degrees F. Grease or line with parchment paper 3 cookie sheets. In a bowl, whisk together dry ingredients. On a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together honey and butter. Beat in pumpkin and egg (mixture will look curdled, but will smooth out when dry ingredients are added).
- On low speed, mix in dry ingredients until blended; mix in pecans and cranberries. Drop tablespoons of dough onto prepared cookie sheets, leaving 1 inch between them. Bake 15 minutes or until firm to the touch. Cool on pan 5 minutes; with spatula, transfer to wire rack and cool completely.
Per Serving: 77 calories; 4.9 g fat; 8.8 g carbohydrates; 0.6 g protein; 12 mg cholesterol; 118 mg sodium. Full nutrition
ReviewsRead all reviews 2
My celiac husband loved these! I substituted xanthan gum for the guar gum and used a cookie scoop to make them uniform in shape and size. They did not flatten out during baking but retained a ba...