Ok, take chocolate chip cookies (yum!) add pumpkin since it’s still October, and that’s what we’re doing, and then … make them healthy!
You heard me.
These are actually very healthy when compared to other cookies. Not that they started as healthy cookies.
When I found this recipe for pumpkin cookies, I was excited to try it out, until I saw how much oil and sugar was involved. Maybe it’s because I’m still a walking buffet for my little girl, but I didn’t want to be consuming tons of fat and sugar. So, I tweaked the recipe and came out with this:
Gooey Pumpkin Cookies
1 cup pumpkin purée (I make my own)
1/2 cup brown sugar
1/2 cup butter at room temperature
1/2 cup apple sauce
1 egg at room temperature
2 cups flour
2 tsps baking powder
2 tsps cinnamon
1 tsp baking soda
1 tsp milk
1 tbsp vanilla extract
enough chocolate chips to make you happy
Cream together the sugar and butter. Keep mixing in the bowl while adding the pumpkin purée, apple sauce and egg. Why room temperature? I was reminded exactly why when I added a cold egg; warm plus cold will cause the mixture to go clumpy, like curdled milk, rather than creaming. Not a big deal, but mixing is better when things are creamed, not clumpy.
In a separate bowl mix together the flour, baking powder and cinnamon.
Obviously, the picture here is pre-mixed dry ingredients. Next, in a small bowl, dissolve the baking soda in the milk.
The baking soda is what makes the cookies fluffy as opposed to flat, rock hard disks. Why so little milk? There are so many other wet ingredients (pumpkin, apple sauce) that more milk would make the cookies too gooey and they just wouldn’t bake right.
Mix the baking soda/milk mixture into the wet ingredients and then add the dry ingredients. I decided to mix in the dry stuff by hand so that I wouldn’t over mix the batter.
Oh, and the chocolate chips! The original recipe called for 2 cups which I think over powers the taste of the cookie. Plus it called for nuts. First off, I rarely use nuts or raisins in cookies. Personal thing, but I believe that neither ingredient has any business being in a cookie. Secondly, when using chocolate chips in cookie recipes I never EVER measure how many go in. Ever. Put in enough chocolate chips until you’re happy with how many will go into each cookie, hence the amount that “will make you happy”.
You want an actual amount? Go for a cup plus 1/3 of a cup.
Drop the cookies onto a cookie sheet and bake at 350 degrees for about 10 minutes or until browned.
The nice thing about using apple sauce, aside from being healthy, is the moist gooey texture it gives the cookie. With less fat, these cookies still manage to be nice and soft the next day. Which was tested… by having cookies as a pre-breakfast snack.