I don’t smoke, I rarely drink, and I eat very well. My vice? Cookies.
Because I love creating in the kitchen but hate cleaning and special gadgets, I’ve developed a cookie recipe that is easy to prepare, requires no special procedures, and is, best of all, very good for you! My Whole Wheat Pumpkin Chocolate Chip cookie bars are sure to be a hit at your next party, bake sale, or family get-together.
Whole Wheat Pumpkin Chocolate Chip Cookie Bars
1 cup pumpkin puree (canned is fine)
3/4 cup brown sugar
3/4 cup granulated sugar
1 t vanilla extract
1 1/2 cups whole wheat flour
2 cups oatmeal
1 1/2 t baking soda
1/2 t salt
1 t cinnamon
1/2 bag of chocolate chips
These ingredients are optional. Mix & match with what you have in your pantry!
1/4 cup flax seed or meal
2 T soy flour
1/4 cup unsweetened, low fat coconut
Preheat your oven to 350 degrees and lightly grease a 9×13″ pan. Thoroughly whisk the pumpkin, sugar, eggs, and vanilla. In a separate bowl, mix all of the dry ingredients, except chocolate chips. In stages, add the dry ingredients to the wet, mixing well. When the dry ingredients are incorporated, add in the chocolate chips and mix well. Spread the dough into the greased pan. Bake for approximately 30 minutes or until lightly golden brown.
For a variation on this recipe, substitute 1 1/2 cups of dried cranberries for the chocolate chips.
Enjoy this recipe as a healthful morning pastry, an afternoon snack, or with a scoop of vanilla frozen yogurt for dessert!