Lighter Pumpkin Chocolate Chip Cookies
photo by Prose
- Ready In:
- 18mins
- Ingredients:
- 13
- Yields:
-
1 cookie
- Serves:
- 66
ingredients
- 1 cup Smart Balance butter spread
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup granulated sugar
- 1⁄4 cup egg substitute
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 cup whole wheat flour
- 1 cup oatmeal
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup pumpkin
- 3⁄4 cup mini chocolate chip
directions
- In a mixing bowl cream together butter and sugars. Add egg and vanilla, beat to mix.
- In another bowl mix flours, oatmeal, soda, salt, and cinnamon.
- Add flour mixture to sugar mixture slowly, alternating with adding pumpkin. Mix well.
- Fold in chocolate chips.
- Drop by tablespoonfuls onto greased cookie sheet. Bake at 350 for 12-13 minutes or until lightly browned.
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Reviews
-
This was a very good cookie recipe! I was looking for a recipe for an oatmeal chocolate cookie that I could add some mint chips and peanut butter chips I found in my cupboard.....when I saw this had whole wheat flour and pumpkin (2 ingredients I ALWAYS substitute in ) I was sold without even tasting! I made a double batch and added 3 squares bakers unsweetened chocolate (melted) in to the egg mixture before adding flour mixture. It is a WONDERFUL chocolate oatmeal chip cookie! It would be yummy with white chocolate chips too! Thanks for this yummy recipe! I will definitely be making again! I now have about 10 dozen cookies all packed up and in the freezer for school lunches that start in a few weeks! Thanks again!
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what a delicious vegan cookie! I doubled the recipe in order to use a whole can of pumpkin. I keep forgetting to buy brown sugar, so I used regular organic sugar and added a tiny drizzle of molasses. Also, I subbed pumpkin-pie spice for the cinnamon. I like that these cookies are flavorful but not too sweet and have some nutrients (plus chocolate!). They're perfect for the holidays! Made for Veg*an Swap
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These were delicious! I took them to our Ridvan celebration and they were gobbled up. I almost didn't get to take any home! (So I'll have to make them again soon!) I did use regular butter and one egg and I made half the batch with mini chips and half with white "chocolate" baking chips. I have to admit the "white"s were the more popular choice, but the real chocolate was good too (of course!) Delicious! Reviewed for Pick-A-Chef.
RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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