I modified the recipe to make it healthy yet delish. Used 2 cups whole wheat flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, 1 cup canned pumpkin, 1/2 cup brown sugar( don't pack it), 8 packets of Splenda, 1 egg, 1 tbs skim milk (not necessary to be skim but what I had on hand), 1 tbs vanilla, 1/4 cup non fat yogurt + 1/4 cup smart balance margarine for the oil, decreased the chocolate chips (dark chocolate chips) to 3/4 cup to allow the pumpkin flavor to be pronounced. I didn't add any salt to the dough because there is already salt in the margarine and I decreased the sugar so I want to avoid a salty cookie. I'm not a huge fan of nuts in my cookies so I eliminated them but you can add them if you like.If you want a more orange colored cookie, add a few drops of food coloring as well. I cooked them as directed.( 350 degrees for 10 minutes) Before putting them in the oven, I flattened them out a bit so they look prettier. Be careful not to over bake them or you'll end up with a drier cookie. Bake them just so they lose their sheen and soft in the middle. The cookies continue to cook as they cool. I loved them cold and fresh out of the oven. It tastes much more moist straight from the oven and chewier from the fridge. Definitely try them this way. It's lower in calories and yummy. Hope my review helped! =D
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I modified the recipe to make it healthy yet delish. Used 2 cups whole wheat flour, 2 tsp...