½ cup whole wheat pastry flour ½ cup all purpose flour ¼ tsp. baking soda 2 tsp. pumpkin pie spice 1/8 tsp. salt ½ cup organic granulated sugar ½ cup brown sugar 2 TBSP. butter, melted 1 egg white 2 TBSP. pumpkin puree 1 tsp. vanilla extract ½ cup mini chocolate chips
Preheat oven to 350 degrees F.
Line 2 cookie sheets with non-stick silicon
baking liners or lightly spray with cooking spray.
In a large bowl, combine the flours, baking
soda, salt, and pumpkin spice; stir to blend.
In another bowl, whisk the sugars, butter, egg
white, pumpkin puree, and vanilla until light and fluffy.
Whisk the dry ingredients into the wet
ingredients in two additions until the batter is very well blended.
If the batter looks more crumbly than smooth,
add just a drip of water at a time (only if needed) until it smooths out.
Drop level spoonsful about 1-inch apart onto
Bake 8-10 minutes.
Remove from the oven and let them stand 5
minutes before removing the cookies from the pans to cool on wire racks.
Nutrition: Serving 2 cookies / Calories 171 / Carbohydrates 34.7 g / Protein 1.4 g / Fat 5 g / Saturated Fat 3 g / Cholesterol 5 mg / Sodium 113 mg / Fiber 1.5 g / Sugar 25.4 g