Sooo.. I haven’t been posting (obvi, as the kids say). I have a very good reason (excuse, whatever) for this. Within the first few weeks of starting this blog I gained five pounds. That’s right. FIVE. Fan-freaking-tastic. Now I’m not saying this is all because of the bloggy-blog goodness. Mostly it’s just because I have a total addiction to sugar and have a hard time knowing when to say no. Adding delicious baked goods to my over eating repertoire just hasn’t helped the situation. I still love the idea behind this and am going to try to keep up with it. However, I think I may need to try a different approach.
That is where this post comes in. While this recipe may not be vintage (I have no idea, I found it on AllRecipes.com), it’s still a great fall recipe that can easily be made “healthy”. I’ve made these cookies twice in the last few weeks. They are awesome. I substituted Apple Sauce for oil and, in the second batch, added craisins for some added dimension. According to the recipe calorie calculator thing I use these have 162 calories and 4 grams of fat each.. which isn’t great but it’s not as bad as the 200 calories they are each if you use oil. Cut the calories and fat even more by reducing the chocolate chips to 1 cup and increasing to 1 cup craisins. This recipe is an excellent base to play around with. I think next time I’ll throw in some chopped walnuts. Mmm…
Pumpkin Chocolate Chip Cookies (original found on here, love AllRecipes.com)
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup unsweetened apple sauce
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 1 and 1/2 cups semisweet chocolate chips (I used Ghiradelli %60 cocoa dark chocolate chips- delicious and HUGE)
- 1/2 cup craisins (If you’re more of a chocolate fan and don’t mind the extra calories leave these out and increase chocolate chips to 2 cups)
- Combine pumpkin, sugar, applesauce 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.
- Add vanilla, chocolate chips and nuts.
- Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 minutes (mine took 12) or until lightly brown and firm.