Macro Friendly Pumpkin Chocolate Chip Cookies
A safe way to take part in all of these pumpkin treats of the season! More like a muffin but shaped like a cookie. It's whatever you want it to be. Ha.
A safe way to take part in all of these pumpkin treats of the season! More like a muffin but shaped like a cookie. It's whatever you want it to be. Ha.
- 1 egg
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp cornstarch
- pinch of kosher salt
- 1 tsp pumpkin pie spice
- 1 cup flapjacked buttermilk pancake mix (106 g) (i have
- 1/2 container of dannon light and fit greek pumpkin yogurt (75
- 2 tbs sugar
- 3/4 cup pumpkin puree (183 g)
- 2-3 droppers of vanilla stevia (i did three but t
- 1/4 cup (4 tbs) chocolate chips (56 g)
- Carbohydrate 0.417214332826527 g
- Cholesterol 0.163333333001956 mg
- Fat 0.0430596665914139 g
- Fiber 0.0759199980778678 g
- Protein 0.143092666391125 g
- Saturated Fat 0.0256274166200682 g
- Serving Size 1 1 Serving (5g)
- Sodium 4.34749999128227 mg
- Sugar 0.34129433474866 g
- Trans Fat 0.0044482999955087 g
- Calories 3 calories
Step-by-step
- Line a baking sheet with parchment paper and preheat oven to 350.
- If you're a macro-counter, weigh your bowl before you add anything to it and make a note in your phone so you can subtract it later.
- Now put your bowl on your scale and add each ingredient in (besides the chocolate chips), zero-ing out the scale between each addition. Mix together with a whisk or even spatula. No kitchen-aid needed for this.
- Now stir in chocolate chips.
- Scoop out with 2 tbs cookie scoop so each ball should be around 26-28 g. This made 20 cookies for me.
- When you enter in your recipe in MFP, you could just put 20 servings and try and make 20 even cookies. But when I want to know EXACT numbers.. especially if some of the batter gets nibbled on before etc (what)... I use this method to log my recipe and figure out the servings according to the weight of the pumpkin batter. I want to count every morsel of that batter so my numbers are totally accurate (I'm not always this obsessive.... but sometimes I am.)
- So- when I scoop my cookies I'll leave my cookie scoop in the batter and zero out the bowl, then scoop and drop on lined cookie sheet and put the scoop back in to see exactly how much batter came out of that bowl and formed that ball... since some sticks to the scoop etc.. I don't want to get charged for batter I didn't get! I'm cheap like that.
- Now bake for about 10-12 minutes. Let cool before eating, they'll be soft.
My Fall Baking Adventure: Macro-Friendly Pumpkin Chocolate Chip Cookies
As a busy working mom, finding time for baking is a luxury, not a given. But fall? Fall is different. Fall is pumpkin spice everything, cozy sweaters, and the irresistible urge to create something warm and delicious in the kitchen. This year, I decided to tackle a challenge: creating a pumpkin treat that wouldn’t sabotage my fitness goals. Enter: these macro-friendly pumpkin chocolate chip cookies.
I’ve always been a bit of a health-conscious baker, always looking for ways to sneak in extra nutrients and reduce refined sugars. This recipe is the culmination of that ongoing experiment. It's a testament to how you can enjoy the flavors of autumn without the guilt or the calorie overload. The texture is delightfully surprising; they're more akin to a moist muffin than a traditional crispy cookie, but that’s part of their charm. The perfect bite-sized indulgence that satisfies my sweet tooth without leaving me feeling sluggish or bloated. The secret, I discovered, lies in the careful balance of ingredients and precise measurements – a process I’ll detail below. I even found a way to make it macro-friendly for all my fellow health nuts!
Why I Love this Recipe:
- It's customizable: The beauty of this recipe lies in its flexibility. Feel free to adjust the sweetness to your liking – I used a vanilla stevia, but you could experiment with other sweeteners like maple syrup or honey (just be mindful of your macros).
- It's incredibly easy: No fancy equipment or complicated techniques are required. A simple whisk or spatula is all you need. I always prefer methods that reduce my dishes and clean-up time!
- It's perfectly portioned: I used a cookie scoop to ensure uniform size and portion control, making macro-tracking a breeze. This is where the magic happened for me.
- It satisfies my cravings: These cookies deliver that classic pumpkin spice flavor without the excessive sugar and fat. They're wonderfully soft and perfectly portioned for a satisfying autumnal snack without the guilt of overindulging.
Beyond the Recipe:
This recipe isn’t just about cookies; it's about finding balance and enjoyment in life. It’s a reminder that healthy eating doesn't have to be restrictive or boring. It's about making smart choices, experimenting in the kitchen, and savoring the small moments of joy, like a warm pumpkin chocolate chip cookie on a crisp autumn evening. I love baking, and I love discovering ways to make the foods I love fit into a balanced lifestyle. This recipe perfectly encapsulates that philosophy. I hope you enjoy it as much as I do!
Tips for Success:
- Use a good quality pumpkin puree: The flavor of your cookies will depend heavily on the quality of your ingredients. Choose a pumpkin puree that isn't overly sweet or watery.
- Don't overbake: These cookies are best when slightly soft in the center. Overbaking will result in dry cookies.
- Let them cool completely: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them to set properly.
- Get creative with add-ins: Feel free to experiment with different add-ins, such as nuts, seeds, or dried cranberries, to customize the flavor profile to your liking.
Enjoy your delicious and guilt-free pumpkin chocolate chip cookies!
