Please forgive my ignorance...

[smhluvsmh]

I want to make some of the cookies that I have found recipes for in various threads but can someone explain why it's ok to use pumpkin, baby food squash, and backstrap molasses when fruit, veggies and sugar are all no-nos! Thanks all!

 

[Sandi]

The amount of sugar in a half cup (which is what I use) of 100% pure canned pumpkin is very, very small. An entire 15 ounce can contains less than 4 grams of sugar. When I make a batch of chin cookies, the #1 ingredient is hay. I get roughly 60 quarter size pieces, so the amount of sugar in each piece is extremely minute. Blackstrap molasses has a stronger taste but contains 40% less sugar rate than regular molasses. Again, you use only a small amount of each for flavor.

 

[smhluvsmh]

Thanks Sandi! I appreciate the info!