Thursday, September 11, 2014

CHALLENGE: Curried Pumpkin Chocolate Chip Cookies

Challenge accepted! My good friend challenged me to come up with a healthier dessert recipe that involved curry. After thinking up some ideas, I figured you can never go wrong with cookies...especially when chocolate is involved!

Since it's September (almost fall!!!), of course I had to use pumpkin. I am one of those people who gets so excited for the season of "pumpkin-everything." And I must say, the pumpkin paired with the curry spice was perfect!

These cookies are more of a spice cookie, so not too sweet. They are fluffy and a bit chewy thanks to the added coconut. I made mine with whole wheat and dairy-free, but feel free to use real butter or change the type of flour and/or chocolate added.
Don't be afraid! Try them out, let me know what you think!

Curried Pumpkin Chocolate Chip Cookies
Makes 4 dozen cookies

  • 2 1/2 cups white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp curry powder
  • 1 tsp cinnamon
  • 1/2 cup Earth Balance butter, softened 
  • 1/2 cup unsweetened applesauce
  • 2/3 cup granulated sugar
  • 2 tbsp pure maple syrup
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup canned pumpkin
  • 3/4 cup shredded coconut (unsweetened)
  • 3/4 cup dark chocolate chips
  1. Preheat oven to 375 degrees. In a medium bowl, stir together flour, baking soda, salt, curry, and cinnamon. Set aside.
  2. Using a mixer, cream together the butter, applesauce, sugar, and maple syrup. Add one egg at a time, beating to incorporate. Mix in vanilla and pumpkin.
  3. Gradually incorporate the flour mixture. Stir in coconut and chocolate chips.
  4. Scoop by rounded tablespoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes, or until golden. Allow to cool 2-3 minutes, then remove to a wire rack to cool completely. Enjoy!

Nutrition information (per cookie):
Calories: 81.0 calories,   Total carbohydrates: 10.9 gm,   Fiber: 1.3 gm,   Total fat: 4.1 gm,   Protein: 1.2 gm

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