It pains me to write this post… just thinking about the deliciousness of these cookies but the fact I can’t have them is enough to make a grown girl wanna cry! Though I have chosen to abstain from chocolate (and it’s perfect pairing, peanut butter) for 40 days doesn’t mean you have too!
This time around for my second stint at the Recipe Redux I bring to you an original recipe featuring the timeless classic, chocolate, and the fall superfood, pumpkin! I know… were nearing spring so why I am I throwing pumpkin back into the mix?
Well, since the poor Midwest and East Coast still can’t shake winter (don’t worry, I remember what it was like when we lived in Chicago and the blizzard of 2011 hit…burr!), I thought you may want to cozy up with a nice warm cup of cocoa and a delicious Chocolate Chip Pumpkin Cookie. But, for those enjoying the warmer weather out West, these also pair perfectly with a dollop of whip cream or vanilla light ice cream.
Not only do these cookies hit the perfect combination of sweet and moist, but they are also super Heart Healthy! In the spirit of February as Heart Awareness Month, I continue on my quest to bring you a plethora of amazing options to show you just how nutritious and delicious heart healthy eating can be. The beautiful blend of the subtle flavors from the pumpkin, cinnamon and nutmeg in the pumpkin pie spice compliment the dark chocolate mini chips oh so magically. My mouth is watering just thinking about them! Darn… is it April 6th yet?!
Well, I hope you enjoy and have one, or two, or maybe three… for me!
- 2 cups whole wheat flour
- 2/3 cup sugar recipe used Splenda for analysis
- 2/3 cup pumpkin puree
- 1/8 cup molasses
- 1/3 cup Smart Balance Margarine
- 1/3 cup egg whites
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 cup mini chocolate chips
Preheat oven to 350*.
Combine flour, baking soda, baking power and pumpkin pie spice in a bowl.
In a separate bowl, combine remaining wet ingredients (excluding chocolate chips). Stir completely.
Slowly add the dry ingredients into the wet, mixing from the outside in.
Once combined, add in the chocolate chips.
Using a 1 oz scoop, portion 24 servings on two cookie sheets.
Lightly press with the back of a spoon so the rounded dough is flattened.
Bake for 20 minutes. Remove and let cool!
Enjoy with a delicious crisp cup of milk or light drizzle of icing!
A traditional chocolate chip cookie can have laundry lists of ingredients alongside that dreaded trans fat! These babies are made of pronounceable ingredients that can easily be modified to fit your dietary needs!