Pumpkin-spiced snickerdoodles

Ingredients

1 ¾ cups white whole wheat flour
½ tsp baking soda
½ tsp cream of tartar
1 cup sugar
¼ cup butter, softened
1 tbsp agave or honey
1 tsp vanilla
1 large egg
3 tbsp sugar
1 tbsp pumpkin spice
Cooking spray

Instructions

Preheat oven to 375 degrees. Spray two cookie sheets with cooking spray.

Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.

Combine 1 cup of sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add the agave, vanilla and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.

Use a two-tablespoon scoop to scoop balls of cookie dough onto cookie sheet. Leave space in between each for spreading. Bake 10 to 13 minutes until light golden brown around the edges of cookies. Allow to cool on baking sheet for 10 minutes before removing.

Yields 42 cookies

Nutrition information (per cookie)

Calories: 51
Fat: 1 gram
Carbohydrates: 9.5 grams
Fiber: Less than one gram
Protein: 1 gram
Sugar: 6 grams
Sodium: 20 milligrams