Sugarless Fall Harvest Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
• In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350 Degrees F.
• Simmer the dates, apples, and raisins in 1 cup of water for 3 minutes to soften and "plump".
• Cool and remove fruit from liquid. Discard cooking water.
• In a medium bowl, combine flour, baking soda, cinnamon, and salt. Set aside.
• In a large bowl, cream together eggs and shortening. Add vanilla.
• Stir in cooled date mixture.
• Add dry ingredients and mix well. Stir in nuts.
• Chill for 15 minutes.
• Drop by rounded tablespoonful onto a lightly greased cookie sheet.
• Bake about 10-12 minutes or until nicely browned.
• Store in a cool place.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
• In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly.
• Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350°.
• Lightly oil a cookie sheet and set aside.
• Blend together butters, Splenda and vanilla in a medium size mixing bowl.
• Blend until butter is softened.
• Add egg substitute, water and vinegar.
• Mix briefly.
• Add flours, salt and baking powder.
• Mix using low speed (or by hand) until dough is formed.
• Do not over mix.
• Remove dough from bowl and place on a floured work surface.
• Divide dough in half.
• Pat each half into a circle.
• Cover with plastic wrap and refrigerate about 1 hour, allowing dough to chill.
• Remove dough from refrigerator and roll out on a floured work surface to desired thickness (approximately 1/4-inch).
• Cut with cookie cutters.
• Place cookies on cookie sheet.
• Bake in preheated 350° for 7 to 9 minutes or until slightly browned on the back.
• Cool on a wire rack.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Chill for 1 hour or until firm. , On a lightly floured surface, roll the dough to 1/4-in. thickness. Cut with lightly floured pumpkin or leaf cookie cutter or others of your choice. Using a floured spatula, place cookies on greased baking sheets. Sprinkle with sugar if desired (or frost baked cookies after they have cooled). , Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.