the butterscotch chips, butter, white chocolate, and walnuts are all really high fat. There's also a lot of dairy in there.
I'd substitute a non-hydrogenated soy margarine (something like Soy Garden or Spectrum Spread) for the butter, and I'd reduce the quantity to 1/3 cup. Make up the difference with additional pumpkin. This will keep the cookies moist, but the texture will likely change a bit - they'll be somewhat more cake-like instead of crispy/chewy. But the oatmeal will help keep the texture very nice.
Use two egg whites instead of the whole egg - that will drop the fat too.
The butterscotch and white chocolate are both too high fat - what would probably work best is eliminating the white chocolate altogether (it's mostly sweet and doesn't have a lot of flavor), and dropping the butterscotch to 1/2 cup. I'd add a tablespoon of vanilla extract to your wet ingredients to help bump up the flavor lost by reducing the butterscotch. Check the ingredients in the butterscotch chips carefully - it will be tricky to find dairy-free versions - a good health food store is the best bet here.
I'd drop the walnuts to about 1/3 cup, making sure they're pretty finely chopped.
This should give you a pretty tasty cookie, and it will be a lot lower in fat than the original version. I'd still treat it a bit carefully though, and not snack on these on an empty stomach. As a dessert they'd probably be safe.
- Heather
-------------------- Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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The fat would be the big problem here...
