In recent years, I haven’t been much of a cookie person. I buy them for my son to take to school but otherwise they wouldn’t make my shopping list. However this fall season I’ve found myself stealing a few from my son’s stash to eat with afternoon tea. We have the packaged soft chocolate chip cookies, which are pretty high in fat without much flavor. So I searched online for a seasonal cookie recipe and found pumpkin chocolate chip cookies to be popular. BUT the recipes all contained two sticks of butter and two cups of sugar…not healthy! Thankfully I also found a “Healthier Pumpkin Chocolate Chip Cookie” recipe by Greatist. I appreciated their term “healthier” as cookies in general are not healthy and don’t like when a cookie recipe is entitled “healthy” just because it may be lower in fat or calories than the original version but offers little else.
This truly healthful recipe started with nutrient-dense ingredients like pumpkin, ground flaxseeds, whole grain flour, and dark chocolate. I used their option of replacing all of the butter with unsweetened applesauce and also decreased the sugar by 1/2 cup (with the allowance of adding more dark chocolate chips!). The texture was moist thanks to the pumpkin and applesauce, and the chips gave it a nice decadence. It’s perfect for when you need just a little something sweet but that you can feel good about eating. These are lower in fat but not lower in calories than other cookies, so be sure to enjoy just a few at a time!
2 cups whole-wheat flour (or a half white flour, half whole-wheat mix)
1/2 cup flaxseed meal
1 tsp baking soda
3/4 tsp baking powder
1 tsp pumpkin pie spice
1/4 teaspoon salt (optional)
1/2 cup unsweetened applesauce
1 /2 cup sugar
1 cup canned pumpkin
1 large egg
1 tsp vanilla
1 cup dark chocolate chips
- Preheat oven to 300 F. Line baking sheet with parchment paper.
- Whisk flour, flaxseed meal, baking soda, baking powder, pumpkin pie spice, and salt (if using) together in medium size bowl. Set aside.
- Mix the applesauce and sugar together. Add pumpkin, egg, and vanilla to the sugar mixture and mix until thoroughly blended.
- Add the dry ingredients into the wet ingredients and mix just until well blended.
- Stir in the chocolate chips.
- Drop a tablespoon of batter at a time (or use a cookie scoop) onto baking sheet, spacing each cookie two inches apart.
- Bake for 22-25 minutes, or until the edges begin to turn golden brown. Let sit for a few minutes, and then transfer to a wire rack to finish cooling. Makes about 36 cookies.