My kids may not always want to eat all their vegetables. Or even any of their vegetables. But I have no doubt that they will eat a chocolate chip cookie at any time of day. So a while back I started coming up with ideas to boost their daily intake of fruits and veggies by sneaking extra nutrition into the foods they already loved.
These Chocolate Chip Pumpkin Cookies are a perfect example of what I mean. When it comes to nutrition, it's hard to beat pumpkin puree. It's practically bursting with vitamin A (767% of your RDA in a single serving), along with plenty of vitamin C, Iron, and fiber. And even better, it's ready for use straight from the can. My recipe also uses oatmeal and flax seed for an even bigger nutrition punch.
Pumpkin and chocolate are prefect flavor partners. These cookies are not only a family favorite but a neighborhood favorite as well. The next time your kids are begging for a treat you can feel good about handing over one of these goodies.
Chocolate Chip Cookies with Pumpkin
makes 48 Cookies
2 cups all purpose flour (or your favorite gluten free baking mix)
1 1 /2 cups old fashioned oats (use gluten free if necessary)
1/4 cup ground flax seed meal
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2cup packed light brown sugar
1 cup granulated sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a medium sized mixing bowl combine flour, oats, flax seed, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
Using a mixer, beat together the butter, brown sugar, and granulated sugar until fluffy. Add pumpkin, egg, and vanilla extract; mix well. Turn off the mixer and add 1/2 of the flour mixture to the pumpkin mixture. Turn mixer on low and combine. Repeat with remaining flour mixture. Turn off mixer and gently fold in the chocolate chips using a rubber spatula or wooden spoon.
Drop by rounded tablespoons onto prepared baking sheet. Bake for 12-14 minutes or until edges are lightly browned. Let cool on baking sheet for about 1 minute, then transfer to wire racks to cool completely. Store in an airtight container for 3-4 days.
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