Pumpkin Chocolate Chip Whole Grain Agave Cookies
Posted by Stephen Richards on August 17, 2009 · 4 Comments
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A light and fluffy pumpkin cookie that is absolutely delicious. This is a five star recipe for pumpkin lovers and it’s very easy to make.
Ingredients
1 15 oz. can pumpkin puree4 eggs1/2 cup butter, melted1 1/2 cups Xagave1 tsp. vanilla3 1/2 cups flour*2 tsp. baking powder2 tsp. baking soda1 1/2 tsp. salt1 tsp. cinnamon1 tsp. ground nutmeg1/4 tsp. ground cloves2 cup milk chocolate chips1-2 cup rolled oats (optional)Steps:
Preheat oven to 325°F. Mix pumpkin, eggs, butter, Xagave and vanilla with electric blender until smooth consistency. Add flour, baking powder, salt, cinnamon, nutmeg, and cloves and mix with pumpkin mixture. Add chocolate chips and oats (optional). Use ice cream scooper and scoop about 6 cookies per cookie sheet, leaving 2 to 3 inches between cookies. Bake at 325°F for 18 minutes or until fork stuck in middle of cookie comes out clean.
Tips and Notes:
For a crunchier cookie, add rolled oats. Extra delicious with spelt, barley and brown rice flour blend.
Nutrition Facts
Serving Size 1 cookie
Calories 239
Fat 9.2
Carbs 38.4g
Dietary Fiber 6g
Sugars 21g
Protein 4.2g
I love pumpkin and looking forward to making your recipe/
I tried this recipe…and the cookies came out more “cakey” than like a cookie. I made one pan…and decided to pour the rest into a bundt pan as a cake (which my husband LOVED, I added pecans and toasted unsweetended coconut for the top of the cake). Tastes really good, just wouldn’t eat it as a cookie.
The cake topping sounds delicious! One thing to note about the Pumpkin Chocolate Chip Cookies is that they will come out softer than traditional cookies. They somewhat resemble Black and White cookies in their texture.
These came out yummy. I actually used only 1 cup xagave and 1/2 cup regular sugar (what I had on hand). They are a puffy cookie but mine didn’t need the 2-3″ space because they didn’t spread out. I used about 1 1/2 cups of pumpkin puree that I made. I also only needed to cook them for 14 minutes.
Thanks for the yummy recipe.