Chocolate Chip Pumpkin Wholewheat Cookies
Another rainy Sunday in Sydney. I swear I can count the sunny Sundays on both hands since we’ve been here.
I don’t mind. I like the rain.
With the rain, comes cookies. Chocolate chip cookies made with some good fats, whole wheat flour, protein from skim milk powder and a whole cup and a half of pumpkin. What could be wrong with getting veggies in your cookies?
1/2 cup coconut oil
1/2 cup butter softened
1 1/2 cups sugar
1 1/2 cups pumpkin (can use apple sauce)
1/2 cup powdered skim milk
4 cups of whole wheat flour
2 tsp soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
Preheat oven to 350 F.
Begin by blending oil, butter, sugar, pumpkin and dried milk until smooth and fluffy.
Add the rest of the ingredients and stir just until combined.
Bake on a parchment lined cookie sheet until brown and lightly crispy. I use a little ice cream scoop which has about 2 tbsp per cookie.
These cookies flatten out a lot so be sure to give them plenty of space on the cookie sheet.
This is not a chewy cookie, they’re light, fluffy and have an almost cake like texture. If you don’t like pumpkin (which is loaded with nutrients), no need to worry. There is no taste of pumpkin at all. Proof? Alex with the distinguished taste buds ate 5.
When ready to store these, separate each level with wax/parchment paper and store in the fridge. They also freeze well.
Here’s to a sunny Monday!!