Tuesday, October 16, 2012

Healthier Pumpkin Chocolate Chip cookies

I’ve been trying to make healthier recipe alternatives for a lot of my favorite recipes. This weekend, I tried making a healthier version of my favorite pumpkin chocolate chip cookies by eliminating the egg and oil and replacing them with nonfat plain Greek strained yogurt.

The cookie surface wasn’t as smooth as I would have liked and had quite a few little bumps. Texture-wise, the cookies were a bit chewier than the original version. Actually it was more like a pumpkin bread texture. This isn’t one of those recipes where I found the healthier version to be the same or even better than the original. But these didn’t suck either.

I used calorie counter to calculate the nutritional value.

Original recipe:                                                    Healthier version:

So the healthier recipe is 32 calories and 4.7 grams of fat lighter per cookie.

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Healthier Pumpkin Chocolate Chip Cookies

Yield: 12

Ingredients:

1/2 cup canned pumpkin puree
1/2 cup white sugar
1/2 cup minus 1 tbsp nonfat Greek strained plain yogurt
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 teaspoon baking soda
1/2 tablespoon vanilla extract
1/2 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350F and line baking sheet with parchment paper.

2. Whisk together pumpkin, sugar, vanilla and yogurt in a large bowl . In a separate bowl, whisk together together flour, baking powder, baking soda, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and stir until combined. Dough will be wet and sticky.

3. Stir in the chocolate chips.

4. Take 2 tablespoon full of dough and drop onto cookie sheet, about 2 inches apart. Repeat with remaining dough. When finished, try to shape the dough to resemble a cookie. It will be hard to do since the dough is so wet and sticky. The cookies dough should be round and flat and smooth, resembling close to the finished baked product because the cookies don't spread much during baking and will rise up. It helps to work with the dough if your hands are freshly washed and slightly damp.

5. Bake for approximately 10 minutes or until lightly brown.

 

8 Responses to “Healthier Pumpkin Chocolate Chip cookies”

  1. 1

    Kung Food Panda — October 16, 2012 @ 11:35 pm

    Yum! :)

    • Kirbie replied: — October 17th, 2012 @ 8:23 am

      Are you hinting something? ;-)

  2. 2

    Jessica — October 17, 2012 @ 12:34 pm

    Always a challenge to try and make something healthier. Maybe I just need to stop eating my Greek yogurt before I can bake with it :-) . But in all honesty, I wish everyone else in my house liked pumpkin, or I’d be baking these!

    • Kirbie replied: — October 17th, 2012 @ 12:38 pm

      Aw, not everyone likes pumpkin? I guess I’m lucky that everyone likes it around me. Perhaps I should have left in the egg and only replaced the oil to get a better texture.

  3. 3

    Leucadia Chiropractors — October 23, 2012 @ 5:18 am

    I actually assumed they’re softer than chewy because of the photos. But I’m definitely going to try this one, especially because this has fewer sugar than most cookies. Can I use regular plain nonfat yogurt instead of Greek yogurt?

    • Kirbie replied: — October 23rd, 2012 @ 8:53 am

      Actually regular yogurt and Greek yogurt don’t work the same in baking because regular yogurt is much runnier.

  4. 4

    elizabeth — October 24, 2012 @ 4:22 pm

    I am so glad I found this recipe! I have been searching for one that is healthier with less sugar and butter. These are amazing! One of the other recipes I found was 400 calories PER COOKIE!!!

    Thank you!

    ***Also, Trader Joes has PUMPKIN non-fat greek yogurt right now. Gave them an extra kick. :)

    • Kirbie replied: — October 25th, 2012 @ 8:20 am

      Thanks for the tip on the yogurt. I need to go get some!

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