whole grain pumpkin chocolate chip cookies

Name: Whole Grain Pumpkin Chocolate Chip Cookies
Ingredients: 3/4 cup(s) brown sugar; 2 tablespoon(s) honey; 1 cup(s) pumpkin, canned or cooked; 2 - eggs; 1/4 cup(s) butter, softened; 1/2 cup(s) pureed/mashed beans (pinto or white); 1 teaspoon(s) vanilla extract; 1 1/2 cup(s) oats, uncooked; 1 1/2 cup(s) white whole wheat flour; 2 teaspoon(s) cinnamon, ground; 1/2 teaspoon(s) nutmeg; 1/2 teaspoon(s) salt; 1/2 cup(s) powdered milk; 1 cup(s) semi-sweet mini chocloate chips; 1 cup(s) chopped waluts or pecans (optional)

(1 RATING)

48 Pinches

Tyffanie Perez

Springville, UT

Updated on Feb 15, 2012

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.

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Ingredients

3/4 cup brown sugar
2 tablespoons honey
1 cup pumpkin, canned or cooked
2 - eggs
1/4 cup butter, softened
1/2 cup pureed/mashed beans (pinto or white)
1 teaspoon vanilla extract
1 1/2 cups oats, uncooked
1 1/2 cups white whole wheat flour
2 teaspoons cinnamon, ground
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup powdered milk
1 cup semi-sweet mini chocloate chips
1 cup chopped waluts or pecans (optional)

How To Make whole grain pumpkin chocolate chip cookies

Step 1

PREHEAT oven to 350º F. Lightly spray baking sheets with cooking spray.

Step 2

Beat sugar, honey, butter and beans in a large bowl until well blended. Add pumpkin and eggs, beat well. Mixture will be curdled.
Step 3

Add combined oats, flour, spices, baking soda, powdered milk and salt; mix well. Stir in chocolate chips and nuts, if desired.
Step 4

Drop dough by rounded measuring tablespoonfuls about 2 inches apart on baking sheets.
Step 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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