Last fall I found a pumpkin cookie recipe that I really loved. I had some leftover canned pumpkin and thought Ellie would enjoy making cookies (unfortunately she only wanted to eat the chocolate chips). In an effort to have more healthy foods, I tweaked the recipe a little bit so it wouldn’t have refined sugar or as much butter. They turned out fluffy and just as sweet. In the future I may even reduce the sugar more since the chocolate adds a lot of flavor. Enjoy!
Healthier Pumpkin & Dark Chocolate Chip Cookies
1 heaping cup pumpkin puree*
1/4 cup honey + 1/4 cup real maple syrup*
1/4 cup butter, softened + 1/4 cup unsweetened applesauce*
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
1 cup dark chocolate chips*
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Combine wet ingredients in a bowl and mix. Add dry ingredients. Stir in chocolate.
- Drop by spoonfuls onto parchment paper and bake at 350 degrees F for approximately 10-13 minutes or until bottom of cookie is lightly browned.
*These ingredients have been adapted from the original recipe