When I was making pumpkin soup a few days ago, the baby asked for cookies. Since there was some leftover pumpkin, I thought “how about pumpkin cookies?” So I looked up a recipe on allrecipes.com fixed it to fit my diet and voila! These are awesome! I’ve eaten many, and they even won a seal of approval from my sweetheart. We will definitely be making these again!
Pumpkin Cookies
INGREDIENTS:
1 cup canned pumpkin
1/2 cup honey
1 tsp Stevia
1/2 cup vegetable oil
1 egg
1 cup whole wheat flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
DIRECTIONS:
1. Combine pumpkin, honey, stevia, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
Wholly Healthy Momma 