These smell and taste like fall! I adapted this recipe to be whole-grain. They are actually pretty healthy, all things considered. And very soft. When they are warm, they melt in your mouth.
Update (7 Oct 2014): Added picture, printable link, and changed the recipe up slightly
Whole-Grain Pumpkin Chocolate Chip Cookies
*Makes 2-1/2 to 3 dozen
2-1/2 cups whole-grain wonder flour (click here to learn about wonder flour)
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup sugar
1/2 cup coconut oil
1 cup pureed pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips, or any chip you like
Powdered sugar, for dusting, optional
Preheat the oven to 325 degrees F. Spray a baking sheet or line with parchment paper.
Stir the wonder flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the coconut oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
Using an ice cream scoop with a 2 Tbsp. capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart.
Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 11 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
Dust the cooled cookies lightly with powdered sugar, if desired. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Recipe Source: Adapted from Spork or Foon
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