Sunday, September 25, 2016

Pumpkin Chocolate Chip Drop Cookies



As promised here is the first of the Pumpkin Recipes. A moist, chewy and absolutely delicious Pumpkin Chocolate Chip Drop Cookie.

Made with heart healthy Oat flour, beta carotene rich Pumpkin Puree, antioxidant filled dark chocolate chips, these cookies are just as good for you as they are delicious!





Pumpkin Chocolate Chip Drop Cookies is packed with delicious fall flavors - Cinnamon, Ginger Cloves and a hint of Nutmeg. The cookies smell diving when they are baking.

I have used store bought Pumpkin Pie Spice. But you can easily make your own. Just combine ground cinnamon, ground ginger, ground cloves and ground nutmeg in 3:2:1:1 ratio and you have your very own Pumpkin Pie Spice.

The base of these adorable Pumpkin Chocolate Chip Drop Cookies is heart healthy Oat Flour. I love making own Oat Flour. For this recipe, I like to keep the Oat Flour. a little coarse. They make the cookies a little more chewer, which I like.


These Pumpkin Chocolate Chip Drop Cookies are so moist and chewy, thanks to the Pumpkin Puree and coarse Oat Flour. The Almond Butter adds a distinct nuttiness. The Pumpkin Pie Spice adds a warm spiciness and the Chocolate Chips - well they just make everything taste better! 

The Pumpkin Chocolate Chip Drop Cookies are the perfect mid-morning or afternoon snacks for kids and grown up alike. In a pinch, grab a few, throw in a small fruit and coffee and you have a well rounded breakfast on the go.

Here's the recipe.

Recipe Snapshot: Pumpkin Chocolate Chip Drop Cookies


Makes: 24 cookies

What I used:
Oat Flour (Store Bought or Homemade) - 2 cups
(preferably a little coarse)

Pumpkin Puree - 1 cup

Almond Butter – ½ cup (optional)

Baking Powder - 2 tsp

Pumpkin Pie Spice - 2 tsp

Maple Syrup - 1/3 cup

Mini Chocolate Chip - 1/4 cup + 2 tablespoon

What I did:

1. Preheat the oven at 350 F. Line 2 Baking sheet with either parchment paper or Sil-Pad.

2. In a larger bowl, sift together Oat Flour, Baking Powder and Pumpkin Pie Spice.

3. Add the Pumpkin Puree, Almond Butter (if using) and Maple Syrup. And mix it well until everything is incorporated into a sticky dough.

4. Fold in 1/2 cup of mini chocolate chips.

5. Using a small cookie scoop, drop the cookies in the prepared baking sheets - 12 cookies in each sheet.

6. Add a few chocolate chips (from the reserved 2 tablespoons) on each cookies. Flatten the cookies with your finger tips (optional). Leave enough gap between the cookies.

7. Bake for 12 to 14 minutes or till the top is firm to touch. Let it cook completely.

8. Store in a airtight container or Ziploc at room temperature for about 2 to 3 days. They freeze well too.

Notes/Tip:
1. The Almond Butter adds another layer of flavor to the cookies and also makes them incredibly moist and tender. Any other nut or seed butter can be replaced. 

2. The addition of nut butter is purely optional. I have made it without it and they have turned out delicious.

3. We prefer out cookies less sweet. 1/3 cup of good Maple Syrup was good enough for us. You might want to increase or decrease the sweetener, depending on your taste. Since it is an egg free recipe, you can actually taste the cookie dough and adjust your sweetener, accordingly. 

4. Maple syrup can be substituted with Honey, Agave Nectar, or Brown Rice Syrup. Even regular brown sugar can be used.

Diabetic Platter:
Some Health Benefits Of Pumpkin:
. A cup of cooked, mashed pumpkin contains more than 200 percent of your recommended daily intake of vitamin A, which aids vision, particularly in dim light.

. Pumpkin is an often-overlooked source of fiber, but with three grams per one-cup serving and only 49 calories, it can keep you feeling full for longer on fewer calories.

. Nuts and seeds, including those of pumpkins, are naturally rich in certain plant-based chemicals called phytosterols that have been shown in studies to reduce LDL or “bad” cholesterol.

. Pumpkins boast the antioxidant beta-carotene, which may play a role in cancer prevention.

. The same free-radical-neutralizing powers of the carotenoids in pumpkin that may keep cancer cells at bay can also help keep the skin wrinkle-free.

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