Yields: about 24 - 30 cookies Prep Time: 15 minutes Total Time: 35 minutes
Vitamin and fiber rich pumpkin takes the place some of the butter in these cookies, keeping them full of nutrients (and even more of taste) all in a delicious soft batch chocolate chip cookie!
1/2 cup pumpkin puree
1/2 cup softened butter
3/4 cup brown sugar
1 teaspoon unsulphured blackstrap molasses
1 teaspoon pure vanilla extract
3/4 cup old fashioned rolled oats
1/2 cup whole wheat flour
3/4 cup unbleached white flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine pumpkin puree, softened butter, brown sugar, molasses and vanilla in a bowl. Mix until well combined.
3. In a separate bowl, combine whole wheat flour, white flour, oats, salt, and baking soda. Add chocolate chips.
4. Slowly add wet ingredients into dry ingredients and mix until combined.
5. Drop about 1 tablespoon, about 2 inches apart, on a parchment paper or silicone lined baking tray.
6. Bake at 375 degrees for 9 – 11 minutes. Remove from oven and let cool on a cooling rack.
While it is pumpkin season, meaning that pumpkin purees, spices and decorations are invading our homes and plates, there is some benefit here. Often times we substitute butter (and sometimes eggs) with a fruit or vegetable puree. Applesauce is a common one.
Here, these cookies really benefit from the vitamin and fiber rich pumpkin puree. No worry if you’re on an overload of pumpkin spice. There is no “spice” to these cookies, just extra nutrition and a baked in softness making these cookies a perfect combination of taste and health.
Additionally, these cookies have fiber, especially the soluble fiber beta glucan (think helping to lower cholesterol) that is rich in oatmeal.
Whole wheat flour plays less of a role, but still is substituted for some of the traditional white flour. Whole wheat flour can sometimes be a little bitter, and when I substitute butter or sugar with a healthier ingredient (such as pumpkin in this recipe), I still want to make them tasty. So, I keep some of the white flour to let the flavor of the sugar and butter come through.
One note is to let these cookies cool before eating. Of course, it’s just a suggestion, but the heat melts the sugars in the cookie. When they cool, the sugars get a little harder and hold the cookie together while still keeping a deliciously soft cookie.
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