Wednesday, March 21, 2018

Healthy(er) Pumpkin Chocolate Chip Cookies

1 1/4 cups (1 15-ounce can) canned pumpkin 
1/2 cup canola oil
1/2 cup applesauce
1 teaspoon vanilla 
2 1/2 cups sugar
4 cups flour (you can use 3 cups white flour and 1 cup whole wheat flour, if desired)
2 teaspoons baking soda 2 teaspoons cinnamon
1 teaspoon allspice
1 1/ 2-2 cups semisweet chocolate chips (depends on how choco­ latey you want them to be!)
1 cup chopped walnuts or pecans (optional)

1. Mix together all the wet ingredients and the sugar.

2. Add the flour one cup at a time, mixing between each cup.

3. Add the baking soda and spices with the last cup of flour.

4. Fold in the chocolate chips.

5. Add a cup of chopped walnuts or pecans if you like.

6. Drop by spoonfuls onto a cookie sheet sprayed with nonstick spray.

7. Bake at 350 degrees F (177 degrees C) for 10-12 min­ utes-be sure not to overbake! Take cookies out when they're still a bit doughy looking.

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