The addition of pumpkin puree not only makes these cookies a delicious fall-flavoured treat, but also packs in the nutrition.
These Pumpkin Chocolate Chip Cookies are:
High in magnesium
High in potassium
High in zinc
High in vitamin A
These cookies are also lower in carbs compared to your regular baked cookies. The combination of whole grain flour, instant oats, and ground flaxseed comes together to create a higher quality of carbohydrates.
A lot of pumpkin cookies end up being too moist, making them similar to a muffin top rather than a cookie. These Pumpkin Chocolate Chip Cookies are on the chewier side thanks to the whole grain blend of flours, oats, and flaxseed. Using melted butter also helps create a chewier cookie rather than a 'cakier' cookie.
As great as these cookies were fresh out of the oven, they developed a stronger pumpkin flavour the next day and also developed a chewier texture.
Lastly, if you are wondering, yes I still used butter and brown sugar in these Healthy Pumpkin Chocolate Chip Cookies. You are probably wondering how I can still call these cookies "healthy"? First, butter and sugar are kind of essential for that classic cookie taste and texture, especially after all of the healthier swaps I made for the other ingredients. Second, the amount of butter and sugar used in this recipe is a lot less than a lot of the traditional cookie recipes. I also use a teaspoon for dropping the batter on to the baking tray as a way to control portions. Go ahead, tell everyone these Pumpkin Chocolate Chip Cookies are dietitian-approved!
Chocolate Chip Pumpkin Cookies
Makes: 38 cookies
1 serving: 2 cookies
1/4 cup melted butter
1/2 cup brown sugar
1/2 cup pumpkin puree
1 cup whole wheat flour
1 cup instant oats
1/4 cup ground flaxseed
2 Tbsp wheat germ
2 Tbsp wheat bran
1 tsp baking soda
1.5 tsp pumpkin spice
1/2 cup semi sweet chocolate chips
Preheat oven to 350oF. In a large bowl, mix together melted butter, brown sugar, pumpkin puree, and egg using a whisk.
In a separate bowl, mix together whole wheat flour, instant oats, ground flaxseed, wheat germ, wheat bran, baking soda, and pumpkin pie spice.
Add dry ingredients to wet ingredients and mix until well combined. Fold in chocolate chips. Put mixture in freezer for 10 minutes.
Using a teaspoon, drop spoonfuls of batter onto a baking sheet lined with parchment paper. Bake for 10-12 minutes. Remove from oven and let cook on baking sheet for 5 minutes. Remove from pan and let cook on wire rack.
Nutrition info per serving: Calories: 119 kcal | Fat: 5 g | Unsaturated Fat: 2 g | Protein: 2 g | Carbohydrates: 17 g | Fibre: 2 g
If you make these Pumpkin Chocolate Chip Cookies, don't forget to share a picture on Instagram or Twitter by tagging me @NutritionbyNaz!
Want to be healthier and more energized? The Muslimah’s Meal Plan is a 4 week step by step guide to help you get started!
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