Well, I wasn’t planning on making cookies today. But I had quite a bit of begging an pleading from Nina who “Looooooves spending time with me” (hugging the legs pathetically) and that I am “her sweet, sweet angel” and that she wanted to bake something today.
How do you say no to that?
No, really, I’m asking because this kid is really starting to push me around.
So, into the kitchen we went. Since I am trying to eat better, I dug up a recipe for healthy cookies and out of the tons out there on the interweb, I chose this one. Jessica is awesome.
I switched it up a bit as I didn’t have any bananas on hand, so I used pumpkin instead. Since packed pumpkin is a bit dryer and less sweet than mashed bananas, I upped the brown sugar a bit as well.
Keep in mind these little guys don’t spread at all. They pretty much stay in the same shape they were in when they went into the oven, so as soon as they came out I flattened them a bit with the back of the spatula so they looked more like a cookie.
I’ve got to say, these are pretty good. Since this recipe doesn’t call for a mix of flours and uses all whole wheat, they do have that “healthy, wheaty” taste to them. But I like that. You can certainly use half AP flour if that taste is not up your alley, but you do forfeit a bit of the nutrition.
They are chewy and not overly sweet and will make a perfect addition to the kids lunch boxes or after school snack.
Healthy Pumpkin Cookies
1 large egg
1/2 cup loosely packed brown sugar
2 teaspoons vanilla extract
3/4 cup canned pumpkin puree (not pie filling)
1 1/2 tablespoon honey
1/4 cup unsalted butter, melted and cooled
1 1/2 cups whole wheat pastry flour
1 cup old-fashioned oats
2 tablespoons ground flaxseed
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon baking soda
2 tablespoons peanut butter, melted
1/2 cup dark chocolate chips
1/4 cup dried cherries (or dried fruit of your choice!)
Preheat oven to 350 degrees F. In a bowl, mix flour, oats, salt, baking soda, cinnamon and flaxseed together, then set aside.
In a large bowl, whisk egg and sugar together until smooth. Add in vanilla, pumpkin, melted/cooled butter and honey and mix until combined and smooth.
Gradually add in dry ingredients, mixing gently with a large spoon until the batter has come together. Stir in melted peanut butter. Lastly, add chocolate chips and cherries, mixing until distributed. Using an ice cream scoop, or even a large spoon, drop dollops of batter onto a nonstick or silpat lined baking sheet spacing them about 2 inches apart. Bake for 10 minutes, or until set and lightly golden around the edges. Flatteen slightly with the back side of a spatula and cool.
Recipe adapted from Jessica at the crazy awesome How Sweet Eats