Pumpkin Chocolate Chip Cookies
These cookies are actually kinda healthy—not low-calorie, but they are packed with vitamin A, fiber and iron.
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup butter or trans-fat-free margarine
- 1 egg
- 1 tsp. baking soda
- 1 tsp. milk
- 1/2 cup white-whole-wheat flour
- 1-1/2 cups unbleached white flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1-1/2 tsp. ground cinnamon
- 1/4 tsp. ground gloves
- 1/4 tsp. nutmeg
- 1 Tbsp. pure-vanilla extract
- 1 cup semisweet or dark-chocolate chips
- 3/4 cup chopped walnuts
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Preheat oven to 350 degrees. Spray two cookie sheets with nonstick spray. In a large bowl, cream together pumpkin, sugars, butter and egg.
In a small dish, dissolve baking soda into milk. Set aside.
In a separate bowl, stir together flours, baking powder, salt and spices. Add baking soda mixture to flour mixture.
Add flour mixture to pumpkin mixture, stirring until just combined. Be careful not to overmix or the batter will get tough.
Add vanilla extract, chocolate chips and walnuts. Drop by rounded spoonfuls onto prepared cookie sheets.
Bake 10-12 minutes or until lightly browned.
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