Sunday, August 22, 2010
Pumpkin Chocolate Chip Cookies
This is what my finished cookies look like—but these aren't my cookies.
I stole this photo from HERE—where you can find a recipe using sugar.
I can't eat sugar, so my recipe is below (which I stole from my daughter).
Sugar Free Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin
1 cup Splenda for baking*
1/2 cup vegetable oil
2 cup flour
1/2 tsp salt
2 tsp baking powder
2 1/4 tsp cinnamon
1 tsp baking soda
1 tsp milk
1 TB vanilla
2 cups Hershey's sugar-free chocolate chips
Combine pumpkin, Splenda, oil and egg.
In a separate bowl, combine flour, salt, baking powder, and cinnamon.
Dissolve soda in milk and add to the wet ingredients.
Mix dry ingredients into the wet.
Add vanilla and chocolate chips.
Stir all together.
Drop in TBS onto ungreased cookie sheet. Bake at 350 for 10 minutes.
If desired, you can also add 1/2 cup walnuts, 1/4 tsp nutmeg, and 1/2 tsp cloves. But I prefer them without nuts and I think the nutmeg and cloves make them too spicy.
*If you can't eat Splenda, you can substitute with about 1/2 cup of honey and add a little extra flour.