I absolutely love pumpkin. I love it so much, I labeled myself a pumpkin-holic. I add it to everything—from breakfast to dessert—and it's one of my favorite (ok, the favorite) fall food. With that said, here's a healthy treat that is seriously indulgent without all of the calories and fat of a typical chocolate chip cookie. In this recipe, sugar and butter are replaced with more nutritious canned pumpkin and date puree, and mini chocolate chips replace regular-sized chocolate chips to add even more tiny bits of sweetness throughout the cookie without added calories. Enjoy this guilt-free seasonal treat with friends and family!
Pumpkin Chocolate Chip Cookies
Ingredients:1/2 cup canned pumpkin5 pitted dates2 tbsp. water1 egg1 tsp .vanilla extract1 tsp. baking powder1 tsp. cinnamon1/4 tsp. nutmeg1/2 cup almond flour/meal1/2 cup mini chocolate chips
Directions:1. Preheat oven to 325 degrees F.2. Combine all ingredients in food processor; mix well until batter is blended evenly.3. Using a tablespoon portion batter into 1-inch balls and place on a greased baking sheet.4. Bake cookies for approximately 20-22 minutes (or until cooked all the way through).5. Remove cookies from baking sheet and allow to cool on wire rack.6. Eat and enjoy!
Makes approximately 2 dozen cookiesMore: Read Tina's daily food and fitness blog, Carrots 'N' Cake.