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.
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.