This weekend I was craving pumpkin. I LOVE pumpkin bread, pumpkin cookies, pumpkin pancakes. Well, you get the idea :). My daughter, Natalie, was home this weekend and we went to work transforming a regular pumpkin cookie recipe to a more healthy version. 

The original pumpkin cookie recipe is bomb. Here it is just in case you want to make it :). 

PUMPKIN COOKIES

2 c. Sugar

2 Eggs

2 tea. Vanilla

2 c. Pumpkin

1 1/2 c. Butter

4 c. Flour

1 tea. Salt

4 tea. Baking powder

2 tea. Soda

1 bag Chocolate Chips

1/2 tea. Cinnamon

1 c. Walnuts (optional)

Mix first 5 ingredients together (wet ingredients) and the dry ingredients in another bowl. Gradually add the dry ingredients to the wet and add chocolate chips and nuts at the last. Bake at 350 degrees for 12-15 min depending on how big your cookies are. These are so delicious! BUT they have butter, white flour, eggs and a lot of sugar. Here’s the updated healthier version :).

HEALTHIER PUMPKIN CHOCOLATE CHIP COOKIES

1/2 cup brown sugar

1/2 cup white sugar

2 T. milled flax seed mixed with 6 T. water (mix and let stand until thickened)

2 tea. vanilla

2 cup pumpkin

1 1/2 cup Apple sauce

2 cup quick cooking oats

2 cups oat flour

1 tea. salt

4 tea. baking powder

1 tea. baking soda

1/2 tea. cinnamon

1 12 oz. package of chocolate chips (EnjoyLife)

Mix first 6 ingredients and add remaining. 

Bake at 350 for 13-15 minutes on cookie sheet. 

Enjoy! These are best the following day after you bake them. Seriously, so good!

This is the substitution list:

Applesauce for the butter

Used half the sugar and added brown sugar for part

Oat flour (we ground in the Vitamix 2 c.) and quick oats for 2 c. for white flour 

Flax seed for eggs. 

The Master Chef :)!