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 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
- 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.
