I've been feeling an autumn-food-craving lately, so tonight I put together some pumpkin cookies. They are definitely better for you than the cake mix/pumpkin puree version you'll find if you google it. Super light and fluffy.
Mix together dry ingredients
2 1/2 c. flour (I used half whole wheat and half white)
1 c. oatmeal
1 c. sugar (raw or turbinado is best)
1 tsp. baking soda
2 tsp. baking powder
2 tsp. salt
ginger
nutmeg
allspice
cinnamon... all to taste
Next mix up wet ingredients
1 stick melted or softened butter
1 c. yoghurt (not the low fat kind)
1 small can pumpkin puree
2 eggs
1 cup dark chocolate chips
Then put it all together. You may need to make adjustments, such as adding more flour or more yoghurt for normal altitude. We're at 6,500 ft. here.
Drop 1 tbsp. of batter on metal baking sheet, spacing each cookie about 2 inches apart as they expand in the oven. Bake at 375 degrees for 10-15 minutes (again, altitude adjustment if necessary). They will come out with the same color, but slightly risen and expanded. Let cool on baking sheet for a few minutes and then move to a cooling rack. Makes several dozen super soft, spongey cookies that literally melt in your mouth
No comments:
Post a Comment