Prep 10 mins
Cook 11 mins
This is a recipe from Ghirardelli, which I have modified slightly to make it healthier. It comes out a bit cake-like, which you can amend by substituting some of the pumpkin/applesauce with oil, say, 1/8 of cup or even up to 1/2 a cup.
- 2 1⁄4 cups whole wheat flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup unsweetened applesauce or 1 cup pumpkin puree
- 3⁄4 cup Splenda sugar substitute
- 3⁄4 cup brown sugar, packed
- 4 large egg whites (or egg beaters, or 2 large eggs)
- 2 teaspoons vanilla
- 1 (11 ounce) bag Ghirardelli semi-sweet chocolate chips
- walnuts (optional) or pecans (optional)
- Preheat oven to 375 degrees.
- Stir flour with baking soda and salt, set aside.
- In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla.
- Gradually blend dry mixture into wet mixture.
- Stir in nuts and chocolate chips.
- Drop tablespoon of dough per cookie onto ungreased cookie sheets.
- Bake at 375 degrees for 9-11 minutes or until golden brown.
I liked these a lot but I had to add both the pumpkin & applesauce to give the recipe the needed consistency to make a drop cookie. I didn't mind that but it's just an FYI for anyone who has that kind of trouble. I used 3/4 cup mini choc chips & Eggbeaters. Came out very moist & full of chocolate goodness!
very rich, delicious and exciting. And the best part is that it is much healthier for you than regular cookies! Try them and be amazed. Great recipe choco