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
- Preheat oven to 375 degrees. In a medium bowl, stir together flour, baking soda, salt, curry, and cinnamon. Set aside.
- 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.
- Gradually incorporate the flour mixture. Stir in coconut and chocolate chips.
- 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