|My roomie made this adorable platter at Seize the Clay! We have a small cupcake obsession in our house.|
I went on a search for a pumpkin cookie recipe, I even consulted my ABSOLUTE favorite healthy living blogger, Tina from Carrots 'N' Cake. I think her blog was the first one that I started reading regularly. She also has an adorable little pug of her own, Murphy. I think Murphy and Mr. Teddy would be good friends, don't ya think? They seem to have similar hobbies (sleeping in their owner's bed... all the live long day!) I cracked up when I saw this picture of Murphy on Tina's blog the other day, because I had taken a quite similar picture of Mr. Ted a few weeks ago (with my camera phone, so 'scuze the poor quality) before leaving for work at 7:30AM! Mr. Teddy... not a morning pug.
I didn't have some of the ingredients that Tina's recipe required, but her original recipe did give me some inspiration to create my own. I actually found THIS recipe on allrecipes (the google of recipe search engines.) It had the most reviews and look delightful. And then I saw the nutrition content! Holy flaxseed! We're talking 406 calories and 21.5 grams of fat people (this is based on a suggested serving size of only 2 cookies!!!) So to that I said... "HECK NO TECHNO!"
So, I put my creative/more nutrition thinking cap on... and got to work! I came up with the following recipe. I was able to SLASH the calorie content in half! AND I cut the fat content down to less than 1/3 of the fat in the original recipe! Here's the breakdown of what I did...
Original Recipe: *Laurie's Recipe:
Calories 406 202
Total Fat 21.5g 6g
Saturated Fat 6.6g 4g
Cholesterol 18mg 2mg
Sugars 33.8g 18g
Original Recipe Laurie's Recipe
1 C. white sugar 1/4 C white sugar, 1/4 C. brown sugar, 2 Tb. agave nectar
1 egg 3 Tb liquid egg whites
1 C. canned pumpkin 1 1/3 C. canned pumpkin
1/2 C. oil 1/2 C. unsweetened applesauce
2 C. semisweet choc. chips 1 1/2 C. dark chocolate chunks
1/2 C. walnuts No walnuts
*I used NutritionData.com to analyze the nutritional content of my recipe makeover. It's a free online resource and very easy to use! I love to use it for situtaions like this when I make my own healthy adjustments to a recipe.
These cookies are yummmmmmmmy! They taste kind of like a cross between a cookie and pumpkin bread... so soft and moist. In fact, I may or may not have eaten 2 of these babies for breakfast with a glass of milk this morning :)
|Remember... portion control peoples! Serving size is 2 cookies :)|
Now that you've got the FACTS... give this recipe a whirl, you will NOT be disappointed. How can you not love pumpkin and dark chocolate? I mean, really. In case, you're wondering... feel free to substitute regular milk for almond milk, and semi-sweet chocolate chips for dark chocolate chunk.
Keep in mind, I have a lactose intolerant roomie... and when I bake, I need someone else to help me with the actual eating of the baked goods. So the recipe below is lactose-intolerant friendly. Cheers!
Pumpkin & Dark Chocolate Chunk Cookies
1 1/3 cup canned pumpkin
1 1/2 cup dark chocolate chunks
- Combine pumpkin, sugars, agave nectar, applesauce, milk, and liquid egg whites (or egg.) In a separate bowl, stir together flour, cinnamon, and pumpkin pie spice.
- 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 or until lightly brown and firm.
Yields: 27 cookies
* I didn't have enough all-purpose flour, so I had to use self-rising instead. The difference between the two is that self-rising already has baking powder and salt added to it. You can absolutely use all-purpose flour for this recipe, just add 2 tsp. baking powder and 1/2 tsp. salt as well.
|Before going into the oven... mmm! I love this cow mixing bowls!|