Low Fat Pumpkin Chocolate Chip Cookies |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 48 |
|
A recipe I developed when wanted a lower fat, lower sugar cookie for tea time. If you've never made low fat cookies before, don't expect the texture to be like a higher fat cookie. Low fat cookies can be just as tasty, but have a more muffin like texture. Make sure you use plain pumpkin, not pumpkin pie filling. Ingredients:
1/2 cup unsweetened applesauce |
1/2 cup sugar |
1/2 cup splenda granular (or use all sugar) |
1/4 cup egg whites or 1 whole egg |
1 (14 ounce) can pumpkin puree |
1 teaspoon vanilla |
1 teaspoon baking soda |
2 teaspoons baking powder |
3 cups whole wheat flour |
1 tablespoon cinnamon |
1 teaspoon pumpkin pie spice |
1 cup mini chocolate chip |
Directions:
1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, stir together applesauce, sugar, splenda, egg whites, pumpkin, and vanilla until well mixed. Stir in chocolate chips.
3. In a smaller bowl, stir together baking soda, baking powder, flour, cinnamon, and pumpkin pie spice.
4. Add dry ingredients to wet, and stir until well mixed.
5. Drop by heaping, rounded tablespoons onto parchment lined baking sheet. Bake for 12 minutes. Let cool on baking sheet for several minutes before transferring to a cooling rack.
|
|