These are a great, soft cookie with under 2 grams of carbs per 2″ cookie. The cookie is moist, chewy, and the sweetness can be controlled easily if you so desire. The flavors blend well, and neither the pumpkin, coconut, apple filling or pecans overpower the other flavors. The recipe makes about 24 cookies 1 1/2″ to 2″ in diameter. Jan created these cookies by experimentation, and they are fabulous!

Cookie Ingredients:
3/4 Cup Almond Meal
1/4 Cup Flax Seed Meal
1/4 Cup Unsweetened Shredded Coconut
1/4 Cup Pecans, chopped
3 tsp Sweetner
1/2 Package Single Serving Apple Drink Mix (pictured)
1 Grade AA Large Egg
1/2 Cup unsweetened Pumpkin filling
1/4 Cup Butter
1 1/2 tsp Dark Molasses
1/4 Cup Shortening

Topping
1 tsp Brown Sugar
1/4 Cup unsweetened Shredded Coconut
1/4 Package Single Serving Apple Drink Mix (Pictured)

Heat oven to 325°F. Mix topping ingredients together and set aside. In a 2 quart mixing bowl, mix dry cookie ingredients well. Add egg, pumpkin filling, butter (allow to soften to room temperature first) and shortening and mix well. Form 1″ balls with cookie mix, and press down onto greased cookie sheet, flattening them to form 1 1/2″ to 2″ diameter. Sprinkle topping over cookies and bake for 12 – 15 minutes. Store cookies in refrigerator.

Total effective carb count (ECC) is 36 grams per batch of cookies.

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