I just can’t get enough pumpkin these days. Muffins, breads, lattes and finally, pumpkin chocolate chip cookies. I created this recipe for Pumpkin Chocolate Chip Cookies using Stonyfield yogurt to replace the butter and fats called for originally. The cookies come out very moist and are healthier than the average cookie. It makes me feels better when I reach for more than one!
Recently I teamed up with Stonyfield as part of their Clean Plate Club. Here you can find lots of family friendly healthy recipes sure to make your kids join the Clean Plate Club. I am excited to come up with challenges in the coming months of how to use more yogurt in recipes to create healthier options, like these pumpkin chocolate chip cookies.
|Blend the sugar, pumpkin, and yogurt.|
1 cup Stonyfield Organic Yogurt (Plain or French Vanilla). (I think Greek would work fine too)
1 cup sugar
1 cup pumpkin puree (not pumpkin pie mix)
2 1/2 cups white whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 1/2 cups chocolate chips
|Mix dry ingredients in a separate bowl|
Mix yogurt, sugar, and pumpkin. Don’t over mix.
Add egg and mix well.
In a separate bowl, mix the dry ingredients. Add to pumpkin mixture and mix well.
Stir in chocolate chips.
Drop spoonfuls onto a greased cookie sheet.
Bake at 375 for 10-12 minutes. Let cool for 2 mins before transferring to a cooling rack.
If you ever wonder how to swap out fattier ingredients for yogurt, here is a handy reference guide.
50 Snacks for Energy
Snacks for the whole family are important and deserve some planning. Moms need snacks too! Get my list of 50 healthy ideas to stock in your kitchen and plan them for yourself, and the lunch boxes this week. Skip the processed stuff and give yourself better quality food. Get ready for more energy, better sleep and a happier tummy.
About Emily Roach
Live your healthiest life, even when life gets busy. Discover how food can make you feel awesome. Boston ex-Pat in Toronto. Find free meal plan here every week.