(Remember I don't follow recipes or measure anything, so all of these amounts are guesstimates!)
4 eggs
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/4c brown sugar sub
6 drops (= 1Tbsp) liquid sucralose (adjust to taste, I don't like too sweet!)
1 c winter squash, cooked
1/4 c pecan meal
1/4 c coconut flour
1/2 c unsweetened shredded coconut
1/4 c raisins, chopped
2 Tbsp coconut oil (or butter)
Whipped the eggs until they were about doubled in volume, then mixed in the next 6 ingredients with the mixer on low, then added the remaining ingredients, in the order listed. (I didn't want my coconut oil to solidify upon impact.) Mixed on low until the cookie dough - it's a fairly loose dough - was formed. Then I let sit for 10 minutes to make sure everything (not mentioning any names, Coconut Flour!) had absorbed liquid.
I baked these in walnut-sized balls (the 1st batch to go in) @ 350 until they were done; I forgot to look at the clock, my nose told me and my eyes and fingertips confirmed it. They were pretty browned just on the little bits that were sticking up. Anyway, I baked them on a stone, and learned with the 2nd batch it was better to grease it first...and I also smashed the 2nd batch into flatter discs.
I have no idea how many I made, it was a round baking stone and I kept losing count. And they aren't the lowest-carb cookies to ever leave my kitchen. But they are really REALLY good, I had 2 and even though they're just walnut-sized they really filled me up!
(I could have probably given them a little with rise but wanted something with some substance today. They aren't heavy by any means - the whipped eggs helped with that - and are just a really nice little snack. My 3YO grandson will love them, and they're healthier for him too!)
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