Pumpkin Chocolate Chip Cookies made without any butter!
Sift the flour, baking powder, baking soda, salt and cinnamon together. Set aside.
In a mixer combine the eggs and sugar and whisk for 3 minutes until it doubles in volume. Add the yogurt, pumpkin, and vanilla and blend until fully combined. Mix in the flour and then add the chocolate chips. Refrigerate dough for 2 hours.
Once dough is chilled, preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper. Scoop 3 tbsp scoops of the dough onto the baking sheets, 12 cookies per sheet. Bake for 16 minutes and remove from the oven. Let the cookies cool for a few moments on the baking sheets before transferring to a cooling rack. Repeat the process with any remaining dough.
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I have made these a couple of times and they are soft and yummy! I did reduce the sugar by half since I was making them for the kiddies, but they still had a great flavor. I love soft and moist cookies. I will try them with raisins for an easy breakfast made the night before! Thanks for a great recipe!
Prep: Cook:
Serves: 30 Level: Easy
Prep: Cook:
Serves: 24 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 25 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Prep: Cook:
Serves: 24 Level: Easy
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reganisgreat on 11.3.2012
Does anyone know the nutrition facts? I’d love to see if they are as low-fat as they appear!
mommykit on 10.29.2012
Definitely give these a try…they are even good with the sugar reduced by half! Yummy…soft and moist!