whole grain pumpkin chocolate chip cookies

★★★★★ 1
spyfferoni avatar
By Tyffanie Perez
from Springville, UT

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

Ingredients For whole grain pumpkin chocolate chip cookies

  • 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

  • 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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