Fall Baking: Pumpkin Chocolate Chip Cookies

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I absolutely love pumpkin. I love it so much, I labeled myself a pumpkin-holic. I add it to everything—from breakfast to dessert—and it’s one of my favorite (ok, the favorite) fall food. With that said, here’s a healthy treat that is seriously indulgent without all of the calories and fat of a typical chocolate chip cookie. In this recipe, sugar and butter are replaced with more nutritious canned pumpkin and date puree, and mini chocolate chips replace regular-sized chocolate chips to add even more tiny bits of sweetness throughout the cookie without added calories. Enjoy this guilt-free seasonal treat with friends and family!

Pumpkin Chocolate Chip Cookies

Ingredients:
1/2 cup canned pumpkin
5 pitted dates
2 tbsp. water
1 egg
1 tsp .vanilla extract
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup almond flour/meal
1/2 cup mini chocolate chips

Directions:
1. Preheat oven to 325 degrees F.
2. Combine all ingredients in food processor; mix well until batter is blended evenly.
3. Using a tablespoon portion batter into 1-inch balls and place on a greased baking sheet.
4. Bake cookies for approximately 20-22  minutes (or until cooked all the way through).
5. Remove cookies from baking sheet and allow to cool on wire rack.
6. Eat and enjoy!

Makes approximately 2 dozen cookies
More: Read Tina’s daily food and fitness blog, Carrots ‘N’ Cake.

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