If you’re like me, you love pumpkin chocolate chip cookies and to me this is a healthy cookie.  I really want a cookie to taste good after all it is a cookie!

Healthy Pumpkin Chocolate Chip Cookies

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Wet Ingredients:

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*4 tablespoons Butter, melted slightly (Extra light olive oil could be used, if you use pure canned pumpkin instead of pumpkin purée

*2 cups Pumpkin Purée, if you us 100 percent pure canned pumpkin the baked cookies will be more solid

*3 teaspoons Vanilla Extract

*1 cup Agave or 1 cup Brown Sugar, packed**see note below

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Dry ingredients:

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*1   1/4 cup Whole Wheat Pastry Flour (You can use all Whole Wheat Pastry Flour and omit the all-purpose flour)

*1 cup All-purpose Flour

*1 1/2 teaspoons Baking Powder

*2 teaspoons Cornstarch

*2 teaspoons ground Cinnamon

*1/2 teaspoon Sea Salt

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*6 tablespoons miniature Chocolate Chips, Dark or Semi-Sweet, stir in after mixing, extra chocolate chips can be  used after baking for a nicer pumpkin chocolate chip looking cookie.

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In a stand mixer using the paddle attachment on medium speed add the wet ingredients and mix until combined.

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In a medium mixing bowl add the dry ingredients and whisk together and slowly add to the wet ingredients mixing on medium speed, just until combined.

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Scoop cookie dough on to lined or Sil Pat covered 1/2 baking sheet and bake at 325*F. for 10-13 minutes or until done. Don’t over bake.  The cookies pictured are 1/2 cup agave and 1/2 cup granulated sugar.

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Note: If using Agave in this recipe the cookies will spread more than the brown sugar option which will be more “poofy”, personally I like the flavor of the brown sugar the best.   The cookies pictured are 1/2 cup agave and 1/2 cup granulated sugar.  Also for a “fluffier”  cookie add 1 egg

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Makes about 3  1/2 dozen cookies depending on scoop size.

Recipe adapted from Amy’s Healthy Baking

  

  

Enjoy!
Lindy