Pumpkin Chocolate Chip Cookies

I love cookies. Love them! And so I am on an eternal search for delicious cookies that I don't have to feel guilty about. These cookies have only 1/2 tsp. of sugar per cookie (not counting the chocolate chips). So sue me.

This recipe was converted from another recipe that was "fully loaded," but I'm pleased with how the healthier version turned out.

Pumpkin Chocolate Chip Cookies


1 C. canned pumpkin
1/2 C. sugar
1/2 C. unsweetened applesauce
1 T. ground flax seed soaked in 3 T. warm water (or 1 egg)
1 tsp. vanilla
2 C. whole wheat pastry flour
1 1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 C. chocolate chips

Combine the dry ingredients (except chocolate chips) in a large bowl and the wet ingredients in a small bowl. Add wet to dry along with the chocolate chips and stir just until combined.

Drop by spoonfuls onto a greased cookie sheet, bake at 375 for 9-10 minutes. Do not overbake! These cookies will still look a little doughy when they are done, but if you cook them until they spring back to the touch, they are over-cooked and will taste a little dry (nothing a little milk can't fix, though).