with six foot snow drifts mounting outside my door and about a 36” cover of snow everywhere else in sight, there were few things i wanted to do during this blizzard other than eat grilled cheese and tomato soup.
…ask and you shall receive.
(that little mirror over on the right side of the picture is my car. awesome.)
anyway, i was glued to my couch working from home all day friday and saturday, but once saturday night came around, i was going a little stir crazy. first on my list was whole wheat banana-pumpkin muffins for breakfasts this week. before i started to put everything away, though, i realized i had 1/4 a can of pumpkin hanging around, all my baking goodies out and nowhere to go. so… i made some healthy whole wheat pumpkin dark chocolate chip cookies. in the entire batch, there is less than 1/2 a cup of sugar, whole wheat flour and rolled oats, pumpkin puree, no oil or butter.
unlike 99% of my recipes, i didn’t take step-by-step photos of this one because - to be honest - i didn’t have high hopes! this summer, i was tasked with making oatmeal chocolate chip cookies for my friend adam and i tried 3-4 times before getting them right. when trying to healthify cookies, i sometimes lose my mojo.
to my surprise, they turned out fantastic and i couldn’t help but share them. you get some finished product pictures instead of step-by-step, but i’ll walk you through the process anyway.
1/2 cup pumpkin puree
2 tsp vanilla extract
1 c. rolled oats
3/4 c. whole wheat flour
1/4 c. brown sugar
1/4 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
pinch of nutmeg
1/3 c. dark chocolate chips
tips & things to do/know before you get started:
-preheat your oven to 350 degrees
-this recipe makes appx. 16 decent-sized cookies
-because there’s no butter/oil, they won’t rise/spread like “normal” cookies, so feel free to put them closer to one another on the baking sheet, but also flatten them out a bit so you don’t wind up with thick cookie puffs
okay now that that’s all settled, let’s get baking!
in a small bowl, whisk together your wet ingredients (pumpkin, vanilla, eggs) and set aside.
in a larger bowl, stir together the dry ingredients, aside from the chocolate chips. once everything is well-mixed, pour the wet ingredients into the dry. the dough will be fairly dry - don’t worry about it. mix in the chocolate chips and make sure they’re evenly-distributed throughout the dough.
line your baking sheet with parchment paper or lightly grease it. roll the cookie dough into balls, flatten them slightly and place them on the cookie sheet. (note: since my dough seemed a little dry, i made sure to knead slightly with my hands to make sure all the flour/dry ingredients were mixed in).
pop them into the 350-degree oven for 13-15 minutes, depending on how well-done you like your cookies.
delicious :) enjoy!