Pumpkin Chocolate Chip Cookies (whole-grain!)

I just love everything about pumpkin, and chocolate. Who doesn’t? So, I decided one day to bake-up a lower calorie, healthier, (and crispier) version of that popular old Maine classic pumpkin “cake-like” cookie. I wanted a decadent, whole-grain cookie, loaded with antioxidants, including more spices and lots of rich, dark chocolate chips. Okay, now we’re going to take this irresistible cookie to a whole new level….

The new heart-healthy recipe includes local ingredients: Maine pumpkin (loaded with fiber and vitamin A), Maine grown organic whole-wheat flour, oats, black-strap molasses, ginger, and gourmet dark chocolate (60% cacao).

Sugar and spice and everything nice, that’s what pumpkin chocolate chip cookies are made of!

Ingredients:

• 4 2/3 cups of all-purpose flour (or sub. half with whole wheat flour)
• 2 Teaspoons of baking soda.
• 1 Teaspoon baking powder.
• 1/4 Teaspoon sea salt.
• 3 Tablespoons of Pumpkin Pie Spice
• 1 Cup of butter (or sub. Smart Balance sticks, softened)
• 1 Cup of canola or extra-light olive oil (or apple sauce for a cake-like cookie).
• 2 1/3 Cups of brown sugar (or sub. stevia).
• 1 1/2 (15 ounce cans) of pumpkin puree (or use fresh pumpkin).
• 2 Large eggs
• 1 1/2 Tablespoons of vanilla.
• 3 Tablespoons of molasses.
• Zest of 1 lemon or orange
• 1 1/3 Cups quick-cooking oats.
• 2 Cups dark chocolate chips (or more!)

* Nutritional info: Calories 200, Total fat 8g, Total carbs 20g (for small cookies)

*Notes: This recipe makes a HUGE batch of cookies. You can easily fill these cookies with  cream cheese filling and make some wicked good whoopie pies! Cream together 12 oz. of cream cheese softened, 2 egg whites, zest of 1 lemon and 1 teaspoon of vanilla or maple syrup. Add 3 cups of confectioners’ sugar slowly, add 1 cup at a time to avoid lumps. Beat until smooth and fluffy.

* Don’t forget to run into the health food store to buy some organic flours and other stuff. You will need some soft white whole-wheat flour for this recipe, oat flour, and whole-wheat pastry flour (for future recipes). Look around in there, and get some organic vanilla, and (bulk) spices are cheaper too!

** You can use the following in place of Pumpkin Pie Spice 

• 1 1/2 Tablespoons of cinnamon.
• 2 Teaspoons of ginger.
• 2 Teaspoons of allspice. (optional)
• 1 teaspoon nutmeg.
• 1 Teaspoon cloves

Instructions:

Pre-heat the oven to 350*F.   Makes 2 dozen HUGE cookies or 4 dozen smaller cookies!

Gather up several sheet pans and spray with cooking spray or use parchment paper.

In a large bowl stir together the flour, cream of tartar, baking soda, baking powder, salt and spices.

With a mixer, whip the butter and oil, add the brown sugar and mix on med. high-speed until light and fluffy. Blend in the pumpkin, egg, molasses, vanilla and lemon zest.

With the mixer on low-speed, add the dry ingredients using a large spoon. Add in oats and chocolate chips. Don’t over mix!

I like to use a quick-release ice cream scoop to get a nice round perfect cookie. Or just use a big spoon and leave a few inches between the cookies.

Bake for about 10-12 minutes. You can use a a toothpick to check for doneness. Try not to brown them too much or over-bake. Cool on wire racks.

Enjoy your wicked-good pumpkin chocolate chip cookies!