Hi Zesty readers! My name is Sally and I blog over at Sally’s Baking Addiction. Zesty and I are teaming up and he’s asked me to share some of my favorite cookie recipes with all of you. Each week leading up to Christmas, I’ll be sharing a new cookie recipe here on Zesty Cook!
Cookies are my specialty, my weakness, my pride and joy. They are the most fun to bake during the holidays, so this was the perfect time to go a little cookie crazy with you. :)
Let the Cookie Craziness begin!
I’ve never met a chocolate chip cookie that I didn’t like. Chewy, soft, crispy, thick, thin, giant or small… I pretty much like them all. And when it comes to this classic dessert staple, it’s hard to stop at one! That’s when you’ve got to find alternatives. Healthy substitutes to make up for the inevitable handful of cookies you’re most likely going to eat,
I love healthified dessert recipes.
Today’s recipe uses egg whites instead of whole eggs and calls for very little butter, making them a guilt-free low fat treat. I even ate a couple for breakfast the other day!
The pumpkin in these cookies serves two purposes. Without egg yolks or several tablespoons of butter in the dough, cookies have the tendency to be dry and crumbly. However, the pumpkin gives the cookies a moist, soft texture without adding any fat. At the same time, the pumpkin makes these cookies perfect for the Fall.
I love pumpkin everything this time of year!
The cookies are so soft, so very chewy, and perfectly spiced with cinnamon, nutmeg, and cloves.
My coworkers and friends had no idea they were healthy – and neither will you!
P.S. Don’t forget to come see me and all of my recipes over at Sally’s Baking Addiction. I love connecting with new readers!
Skinny Pumpkin Spice Chocolate Chip Cookies
makes 2 dozen cookies
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoon butter, melted
- 1 egg white
- 2 tablespoon pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or silicone baking mat. Set aside.
In a large bowl, mix together the flour, baking soda, salt, cinnamon, nutmeg and ground cloves. In another bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy. Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. Add a drop of water if the dough seems too “crumbly.” Mix in the chocolate chips.
Drop by tablespoonfuls about 1 inch apart onto baking sheet. Bake 8-10 minutes or until the cookies appear set on the edges. Allow to cool on baking sheet for about 5 minutes and transfer to a wire rack to cool completely.
adapted from Skinnytaste
If you like pumpkin cookies as much as I do, be sure to check out my Healthy Pumpkin Chocolate Chip Oatmeal Cookies. They have very little fat and are full of chocolate chips and dried cranberries.