.jpg)
PUMPKIN COOKIES WITH
CARAMEL FROSTING
These moist, soft cookies were a delight, especially with the
added frosting which was like the cherry on top for these lovely
cookies. Our friends wrote me to say how
much they enjoyed the cookies I sent them home with. If you are looking for yummy cookies for the season, you may like these substantial, soft and moist cookies. Gelatin is not
required for this recipe. One can often
leave the gelatin out, to be honest, and cookies typically don't need gelatin. It
is there to bind the different components of the bake mix to prevent crumbly
outcomes, however, most times it is not even necessary.
21/4 cups
Gluten-Free Bake Mix 2, OR (560 mL)
21/2 cups Keto Bake Mix (625 mL)
21/2 tsp
baking powder (12 mL)
11/2 tsp
cinnamon (7 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp salt (1 mL)
1 egg
Liquid sweetener to equal 11/4 cups sugar (300 mL)
1/3 cup olive oil (75 mL)
1 tsp vanilla extract (5 mL)
Caramel Frosting (Easy Blender recipe):
1/4 cup boiling water (60 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/4 cup unsalted butter (60 mL)
1 cup whole milk powder (250 mL)
1/4 cup allulose OR allulose blend (60 mL)
1/2 tsp molasses (2 mL)
1/4 tsp vanilla extract (1 mL)
Preheat the oven to
375°F (190°C). In large bowl, combine
Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder, cinnamon, baking soda and salt.
In food processor or
in bowl with mixer, process egg, liquid sweetener, olive oil and vanilla extract.
Add dry ingredients; process.
Form 2 tablespoonfuls (30 mL) of cookie dough and place on greased
cookie sheet. Bake 15 minutes or until
set.
Caramel Topping: In food processor or blender, combine boiling
water, liquid sweetener, butter, whole milk powder, allulose, OR allulose blend, molasses and vanilla extract.
Blend until very smooth.
Using a pastry bag fitted with a large tip swirl the
topping onto each cookie once the cookies have cooled completely.
Yield: 20 large cookies
1
cookie
146
calories
4.1
g protein
11.8
g fat
0 g fiber
5.4
g net carbs