Whole Grain Pumpkin Chocolate Chip Cookies

Whole Grain Pumpkin Chocolate Chip Cookies

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Tyffanie Perez

By
@spyfferoni

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 vote

Ingredients

  • 3/4 c
    brown sugar
  • 2 Tbsp
    honey
  • 1 c
    pumpkin, canned or cooked
  • 2
    eggs
  • 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
    nutmeg
  • 1/2 tsp
    salt
  • 1/2 c
    powdered milk
  • 1 c
    semi-sweet mini chocloate chips
  • 1 c
    chopped waluts or pecans (optional)

How to Make Whole Grain Pumpkin Chocolate Chip Cookies

Step-by-Step

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

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