Pumpkin Cookies With Chocolate Drizzle

Ingredients

1 ½ Cups Almond Flour

1 teaspoon Baking Powder

½ teaspoon of Baking Soda

1 teaspoon of ground Cinnamon

½ teaspoon of nutmeg

¼ teaspoon of salt

½ Cup of Stevia

½ Stick of Softened Butter

½ Can of Solid-Packed Pumpkin

2 Eggs

1 teaspoon Vanilla

½ Cup of Plain Yogurt

½ Cup of Lilly’s Dark Chocolate Baking Chips

Instructions

1. Preheat oven to 325 Degrees. Line cookie sheets with Parchment Paper
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg & salt in a medium bowl. Mix well.
3. Mix the Stevia and butter in large bowl with an electric mixer until well blended.
4. Add pumpkin, eggs, yogurt and vanilla.
5. Mix until well blended.
6. Gradually add the flour mixture, mixing well.
7. Drop dough by rounded tablespoon onto cookie sheet – 2 inches apart.
8. Bake 15-17 minutes or until the edges are firm to touch.
9. Cool on cookie sheets to cool completely.
10. Place Chocolate Chips in a small resealable food storage bag – seal bag.
11. Microwave on high for 30 second intervals until chocolate is melted. Knead bag until smooth.
12. Cut off a tiny corner of the bottom of the bag.
13. Drizzle chocolate over cookies. Let it set.

 

Makes about 1 ½ - 2 dozen cookies.

Exchange flour for a flour you’d prefer.

Exchange the Pumpkin with berries or zucchini if you’d like.

 

Nutritional Value  - Serving Size  1 Cookie

Calories – 75

Total Fat – 3g

Protein – 2g

Carbohydrates – 12g

Cholesterol – 13mg

Dietary Fiber – 2g

Sodium – 90mg

 

Exchanges – 1 Carb, ½ Fat, ½ Protein

http://lilyssweets.com/baking-chips/

www.stevia.com