Diabetic Pumpkin Chocolate Chip Cookies

After a evening of mending and another day of rain on Sunday, I felt like some pumpkin chocolate chip cookies.  I saw some of these cookie recently on a blog but they didn't leave a recipel  I went in search of a diabetic recipe and tweaked what I found to better meet my pantry supply and to cut down on the sugar.



DIABETIC PUMPKIN CHOCOLATE CHIP COOKIES

Ingredients
1 1/2 cups whole wheat flour
1/2 cup white all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
2 cups canned pumpkin
3/4 cup packed brown sugar, or less if you want it less sweet. I probably used half a cup.*
2 eggs
1/4 cup canola oil
8 oz chocolate chips (1 cup)**

*Taste the batter before you drop it on the baking sheet to see if you need to add more sweetener.
**The recipe I tweaked used raisins (and less pumpkin and flour).

Directions
1 Preheat oven to 350 degrees F.
2 Mix flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl.
3 Whisk pumpkin, brown sugar (or Splenda), eggs, oil and chocolate chips in a second bowl until well combined. Stir the wet ingredients and chocolate chips into the dry ingredients until no traces of dry ingredients remain.
4 Drop the batter by level tablespoonfuls onto a lightly greased baking sheet, spacing the cookies 1 1/2 inches apart. I never am too careful about uniformity. I actually use a roundish shaped teaspoon and fill it up.
5 Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Cool and eat or freeze for later.

I made 2 and a half dozen cookies using my teaspoon for dropping the batter on the baking sheet.

I found these cookies were sweet enough.  They were soft inside and had just the right touch of sweetness with the added chocolate chips. I didn't grease my pan and it would have been better if I did. So I've written up the instructions for lightly greasing the baking pan before dropping the cookie batter onto it. I had a large can of pumpkin so I decided to make pumpkin muffins too. I'll have enough pumpkins and cookies for awhile.

Pumpkin is full of vitamins (A & C), minerals (magnesium, potassium, zinc) and fibre.  Not only that; it smells wonderful when baking. Enjoy!

11 comments:

  1. I see you arer a busy lady posting faster than I can read and comment. We made cookies the other day. It always smell and feel good when there's baking being done.

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    Replies
    1. Hello Heidi, thanks for visiting. I don't have a regular posting schedule but this last week was an especially busy time for posting. It is sunny here today so I will enjoy the day. I hope your day is nice too.

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  2. These cookies sound delicious. I rarely bake anymore, I don't need the sugar or calories, but your recipe has a healthy tweak to it.

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  3. Those look really yummy...and easily veganized...Thanks!

    ~Have a lovely day!

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  4. It's always a good idea to cut down on sugar,these look delish!

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  5. I'm always looking for good cookie recipes...low on the sugar are even better!

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  6. Yummy, will have to try these.

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  7. These look and sound delicious, and healthy, too! Chocolate chips make any cookie better...lol!

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  8. A co-worker made some of these a couple weeks ago. I had never had this kind of cookie before, and I was immediately asking for the recipe. YUMMY!

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  9. Want.

    When I have time I will make some of these.x

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  10. I hope you all enjoy the cookies. I'd love to hear how you make out with the recipe.

    ReplyDelete

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