[Larry H.]

Still trying some things now and then and this is a winner for sure in my book.. Small cookies to be sure, but coming in at less than 3 carbs each and tasty its just about the best I have tried. They could be reduced to less than 2 carbs by leaving out the raisins if you wished. Spicy and light, can't tell them from four ones to me.

This is a half recipe which made about 20 cookies.
You can double it for the whole recipe.

3/4 cup soy flour
1/2 tea. baking soda
1/2 tea. baking powder
l/2 tea. cinnamon
1/2 tea. nutmeg
1/4 tea. salt
1/8 tea. allspice
3/4 cup splenda
1/4 cup smart balance
1 egg
1/2 tea. vanilla
1 cup pumpkin.

sprinkling of powered sugar.

preheat oven to 350.

Mix and sift dry ingredients, (sift the soy flour before measuring as it packs). together.

Beat splenda, smart balance till blended. Add pumpkin, egg, and vanilla.

Add four and mix well, add raisins if wished.

Drop by rounded teaspoon full on lightly sprayed cookie sheet and bake for 15 to 18 minutes untill edges are done. I tested with a tooth pick for being dry inside.

When they were taken from the oven I sprinkled about a tea of powdered sugar over them for a bit of interest. Let cool a couple minutes on sheet then put on wire rack till well cooled.

I found them very good and look forward to hearing from others who try them. A pretty guilt free way to have a few with your sugar free jello, or sugar free pudding, scoop of low carb ice cream or just with your coffee. Don't eat too many that you defeat the low carb content.

[Chef Barrae]

Larry, you've been working hard in the kitchen! Bravo! This recipes looks right on and sounds delicious! I'll have to get my hands on soy flour and give it a try! I love anything pumpkin, especially if it is so low in carbs! Thanks and keep up the good work!

[Larry H.]

Chef,

From what you know about soy flour do you have any idea if it takes less of it than white flour. After I got to looking at the recipe I realized that the original full recipe was for 2 1/2 cups flower which somehow I interpreted as 3/4 cup which made just the right consistency for putting on the sheets and the way it baked. I think had I used twice as much it would have been much less likely to be nice and fluffy?

[Chef Barrae]

It's entirely possible. When you substitute various nut meals and flours for white flour the amount (volume) often changes. I know with nut meals, for the best results, you are only supposed to substitute about 1/4 cup out of every 1 cup of flour. I have heard of lots of people who have had good results using more though. I think with soy flour it's a 1/3 cup replacement for every 1 cup of white flour. If your cookies came out nice and light that's good. They sound very cake like and those are really delicious in my book.

I found a nice soy website with lot's of info about it:

Soyfoods Association of North America - health benefits info and advocacy for soy products

Keep on baking Larry!!!