Whole Grain Pumpkin Chocolate Chip Cookies
By
Tyffanie Perez
@spyfferoni
1
I created this recipe for those busy mornings when the kids only have a few minutes to eat breakfast, and also for a healthy snack. I added pureed beans for extra protein and as a fat-replacement. I usually use canned beans that I drain and rinse a couple of times in the can and fill back up with water. The powdered milk also adds extra protein and calcium. You can replace the chocolate chips with raisins--my kids don't let me though. Also,I find that using ground white wheat bakes up lighter than standard red wheat.
Rating:
★★★★★ 1 vote5
Ingredients
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3/4 cbrown sugar
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2 Tbsphoney
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1 cpumpkin, canned or cooked
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2eggs
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1/4 cbutter, softened
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1/2 cpureed/mashed beans (pinto or white)
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1 tspvanilla extract
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1 1/2 coats, uncooked
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1 1/2 cwhite whole wheat flour
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2 tspcinnamon, ground
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1/2 tspnutmeg
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1/2 tspsalt
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1/2 cpowdered milk
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1 csemi-sweet mini chocloate chips
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1 cchopped waluts or pecans (optional)
How to Make Whole Grain Pumpkin Chocolate Chip Cookies
- PREHEAT oven to 350º F. Lightly spray baking sheets with cooking spray.
- Beat sugar, honey, butter and beans in a large bowl until well blended. Add pumpkin and eggs, beat well. Mixture will be curdled.
- Add combined oats, flour, spices, baking soda, powdered milk and salt; mix well. Stir in chocolate chips and nuts, if desired.
- Drop dough by rounded measuring tablespoonfuls about 2 inches apart on baking sheets.
- BAKE for 11 to 13 minutes or until lightly browned. (Do not overbake). Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
