Whole Grain Pumpkin Chocolate Chip Cookies

Whole Grain Pumpkin Chocolate Chip Cookies Recipe

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Tyffanie Perez


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.

★★★★★ 1 vote


3/4 c
brown sugar
2 Tbsp
1 c
pumpkin, canned or cooked
1/4 c
butter, softened
1/2 c
pureed/mashed beans (pinto or white)
1 tsp
vanilla extract
1 1/2 c
oats, uncooked
1 1/2 c
white whole wheat flour
2 tsp
cinnamon, ground
1/2 tsp
1/2 tsp
1/2 c
powdered milk
1 c
semi-sweet mini chocloate chips
1 c
chopped waluts or pecans (optional)


1PREHEAT oven to 350ยบ F. Lightly spray baking sheets with cooking spray.
2Beat sugar, honey, butter and beans in a large bowl until well blended. Add pumpkin and eggs, beat well. Mixture will be curdled.
3Add combined oats, flour, spices, baking soda, powdered milk and salt; mix well. Stir in chocolate chips and nuts, if desired.
4Drop dough by rounded measuring tablespoonfuls about 2 inches apart on baking sheets.
5BAKE 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.

About Whole Grain Pumpkin Chocolate Chip Cookies