Prep 10 mins
Cook 15 mins
My boys have always loved pumpkin cookies, but I want them to eat healthier so, I tested this recipe on them and it's a winner. Now they can have their favorite, just a little healthier.
- heat oven to 350 degrees.
- lightly spray cookie sheets with cooking spray.
- mix cookie batter.
- drop by rounded teaspoonfuls about 2 inches apart.
- bake 11 to 15 minute.
- do not over bake cookies will be soft.
- cool on wire rack.
While these were delicious, I'm not sure you can call them a "healthy" cookie when the recipe contains an entire stick of butter and an entire cup of sugar.
For a healthy cookie this one is a winner. I made some serious changes though because of my oddly stocked pantry, so I'm sure I didn't do it true justice! Instead of sugar I used a brown sugar spenda blend (1/2 cp) and used Hodgson Mill buckwheat pancake mix for the flour (this one is a whole grain buckwheat and whole grain finely milled blend). I also added more walnuts (love these) and some dried cranberries chopped. (in my world, you've never had an oatmeal cookie until you put cranberries in them! Instead of margarine, I also used butter. They came out good and really satisfied the November craving for homemade baked pumpkin cookies!
YUMMY!!!! I made a few changes (brown sugar instead of white, no OJ, used half whole wheat flour half white flour, skipped the walnuts my daughter dislikes, and increased the chocolate chips to 3/4c) and these were so good I immediately had to freeze them in single serving snack bags or we all would have eaten all the cookies that afternoon! Thanks for sharing!