Chocolate · Cookies · Pumpkin

Pumpkin Chocolate Chip Cookies

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In the spirit of pumpkin everything, obviously it makes sense to have another pumpkin recipe.

And what’s better than chocolate chip cookies?

Chocolate chip cookies AND pumpkin!

I used coconut oil instead of butter, which in my opinion doesn’t make them healthier because they are still a cookie and still loaded with saturated fat.

However, it gives them a different texture.  They don’t flatten like a normal cookie and with the pumpkin they’re super moist and cakey.  I’m not usually a huge fan of cookies like this, but these are fantastic.  I think the pumpkin is to thank for that.

Pumpkin Chocolate Chip Cookies

I found the recipe here

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup coconut oil, melted and cooled
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup semi sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat and set aside.

2. In a medium bowl, whisk together whole wheat flour, salt, baking soda, baking powder, and spices. Set aside.

3. Using a mixer, combine the coconut oil and sugars together. Add vanilla extract and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.

4. Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 13-15 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

 

I had to bake mine longer than the original recipe called for (it said 10-12 minutes) so I would say watch your cookies and see how they are around that time.

I’ve made these twice and doubled one of the batches.  They have been a HUGE hit with everyone I’ve shared them with and it’s a good thing I did share them or I would have eaten them all!

Breakfast · Chocolate · Muffins · Oatmeal · Pumpkin · Snacks · Vegetarian

Low Fat Pumpkin Oatmeal Chocolate Chip Muffins

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If there is one thing I’ve never been good at, it’s making muffins, cupcakes, cookies, etc a uniform size.  So when I decided to make muffins I knew I would inevitably end of with one massive one and one puny one.

Can you find them?

I never fail…

Anyways, muffins are probably one of my favorite things on the planet.  I don’t make them often because when I do it requires a large amount of self control not to eat them all in a few days.  How could you not love such a perfectly portable snack?

I have also been craving pumpkin everything (Trader Joe’s pumpkin ice cream is to die for) so these muffins seemed fitting.

No more difficult than any other muffin and with a few healthy substitutions 🙂

Pumpkin Oatmeal Chocolate Chip Muffins

Original recipe here

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup oatmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/3 cup dark brown sugar
  • 2 egg whites, slightly beaten
  • 2/3 cup unsweetened almond milk
  • 1 cup canned pumpkin
  • 1/3 cup unsweetened all-natural applesauce
  • 1/2 ripe banana, mashed
  • 1/2 cup chocolate chips, plus 2 tablespoons (I used minis and they melted into the muffins nicely)
  • Extra oatmeal, for sprinkling on muffins

Directions:

  1. Preheat the oven to 350 degrees and line 12 muffin cups with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups.
  2. In a large bowl mix flour, oatmeal, pumpkin pie spice baking powder, baking soda, and salt together. In a separate bowl combine pumpkin, mashed banana, brown sugar, almond milk, egg whites and applesauce. Add the flour mixture into the pumpkin mixture and stir to combine. Gently fold in chocolate chips.
  3. Fill each muffin cup 3/4 full so that each is even. Sprinkle a tiny bit of oatmeal over each top of the muffins. Place into the oven and bake for 23-28 minutes or until a toothpick inserted into center of muffins comes out clean. Muffins are best served warm.

Anytime I use banana in a baked good I refrigerate it because of a breakfast cookie molding incident I had in the past….so refrigeration is suggested by me.  Do as you please, but you have been warned!

These are hearty and chewy and perfect for a sweet afternoon snack!

Hope you enjoy!