I indulged myself this weekend. The urge to bake was strong and I came across a cookie recipe in my Livestrong newsletter that I just had to try — Pumpkin Chocolate Chip!
The timing was perfect. I normally bake cookies and treats as Christmas presents for family and friends.
I started looking for recipes about a week ago. The plan is to bake a few test batches, taste a cookie or two and see how it holds up for shipping (Does the cookie get too dry/stale? Crumbly?). The remaining I’ll send with my husband to his office for his teammates to devour.
How awesomely amazing are these cookies? I think I ate about 5 cookies the last couple of days – always right after a workout! They are amazing, but I need them out of the house.
In this recipe I substituted the cup of granular sugar with Xyla. It’s a tree sugar that tastes, cooks and bakes just like sugar but has 40% fewer calories and 70% fewer carbs.
I’m also on the hunt for a gluten-free version of this recipe for a particular friend. If I find something equally tasty, I’ll post it. My guess is the gluten-free recipe will have fewer carbs!
Pumpkin Chocolate Chip Cookies
Net Carbs: 17
Weight Watchers PointsPlus: 4
Serving Size: 3 Cookies
Makes 40-45 Cookies
- 1 cup canned pumpkin
- 1 cup Xyla (Xylitol)
- 1 cup dark chocolate chips
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons sea salt
- 2 teaspoons pumpkin pie spice
- cooking spray
- Preheat oven to 350F. Grease a cookie sheet with cooking spray.
- Cream the Xyla, applesauce, pumpkin and vanilla extract together. Make sure Xyla is completely mixed in with the other wet ingredients. Set aside.
- In another bowl, mix flours, baking soda, baking powder, salt and pumpkin pie spice. Once mixed, add the dry ingredients into the wet and mix to combine.
- Add in chocolate chips and mix well.
- Use a spoon and drop cookies onto the prepared sheet and bake for 15 – 18 minutes, or until browned.