Whole Grain Pumpkin-Chocolate Chip Cookies + One Sneaky “Littlest Guy”

DSC_1032It is the time of year where one can never have enough pumpkin recipes. As for the duo of pumpkin and chocolate? Yes, Please. All bets are off. Here’s the thing: there are raisins in this recipe. I suspect that we all have a family member or two who hasn’t jumped on the raisin train. Fear not: these are sleuth raisins. They are as sneaky as a fiber-rich fruit can be. They bake-off soft and sweet, hiding among the pillowy, pumpkin cookie and the decadent, dark chocolate chips.

You see, my husband’s mother forced him to eat a raisin bran cereal each morning to regulate family, uh-hem, regularity. So, he has adult raisin PTSD, so to speak. He did not notice the cunning, diffident dried grapes in this cookie – and devoured them. True story. These cookies are fit for a husband – or his queen (that’s me).

DSC_1034So, let’s get baking! Low-sugar, low-fat, whole grain – SO moist and flavorful. Oh, me, oh my. Can you smell the fresh-baked cookies yet?

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Why buy oat flour? Process old-fashioned oats in the food processor until fine. Have your one-year-old do the work.

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Mix the butter and sugar. Then, add the yogurt, spices, vanilla and eggs. Mix again.DSC_1008

Add the pumpkin. Mix. Give children piles of fruit to eat to keep them occupied.

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Slowly incorporate oat flour, flour of choice, salt and baking powder while mixing.

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Add the chocolate chips and (gasp!) raisins, mixing until just combined. I am counting on Dr. Greg’s long hours to keep him from reading this recipe.

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All done. The batter looks (and tastes) awesome. Do not taste this batter if you have concerns about raw eggs. I lack self-control when it comes to cookie batter.DSC_1018

Scoop the cookies onto greased sheets and bake the pillows of pumpkin love.DSC_1019

In twelve minutes, the world is a much better place. Oh, sweet, buttery redolence.

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Allow the cookies to cool on a cookie sheet as long as you can muster. DSC_1026

Clearly, the “Littlest Guy” is a bit sneaky. It seems that no one is looking…

DSC_1027So, he goes in for the kill. Or in this case, the big bite.

DSC_1023 Oh, yes, these taste good. I am such a devious “Littlest Guy.”

DSC_1022“Don’t try to get pumpkin-chocolate chip cookies past me again. I know your game! No cookie is safe.” – “Littlest Guy,” a.k.a. “Sneakiest Guy”

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CLICK HER TO PRINT RECIPE

Whole Grain Pumpkin-Chocolate Chip Cookies (Gluten-Free Option)

Healthy, nutritious and delicious: it’s the season when pumpkin is eaten.

Ingredients:

4 Tbsp. unsalted butter, softened

4 Tbsp. 0% Greek yogurt

1 cup pumpkin puree

2 large eggs, room temperature

2 tsp. pure vanilla extract, the best quality you have

1/2 cup packed brown sugar

1 tsp. each: cinnamon, nutmeg and allspice

1 2/3 cup oatmeal flour (or old-fashioned oats, re-measured after finely ground in food processor)*

2/3 cups whole wheat pastry flour or gluten-free all purpose flour blend (such as Bob’s Red Mill)

1/2 tsp. salt

2 tsp. baking powder

3/4 cups dark chocolate chips or chopped dark chocolate, 60-70% cocoa content

1/2 cup raisins

Cooking spray,  parchment paper or Silpat

Preparation: 

1.) Preheat oven to 350°F or 177°C. Line two cooking sheets with parchment paper, Silpat or spray with cooking spray. Using an electric hand mixer or a standing mixer, on medium speed whisk the butter and sugar until completely combined. Incorporate the yogurt and mix. Then, mix in the eggs (one at a time, if you have the patience). Then mix in the pumpkin and vanilla. Scrape down the sides.

2.) With the mixer on medium-low speed, slowly add the oatmeal flour, baking powder and salt. Next, slowly add the whole wheat flour or gluten-free flour blend. Allow to mix for at least a minute, scraping down the sides occasionally, until the mixture appears slightly whipped and completely blended.

3.)Add the dark chocolate chips and raisins. Mix just until incorporated. Using a two to three tablespoon melon ball scoop, drop the cookies onto prepared cookie sheets. Leave at least a one-inch space between cookies. Bake for twelve to fifteen minutes, until the cookies are light golden and rise, creating half globe shapes.

4.)A few minutes after removing the cookies from the oven, use a spatula to transfer them to wire racks to continue cooling. After about five more minutes, pour some tea or coffee and devour. No need to mention the raisins to a soul. Enjoy!

*choose certified gluten-free oats, if desired

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©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.

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37 thoughts on “Whole Grain Pumpkin-Chocolate Chip Cookies + One Sneaky “Littlest Guy”

  1. Great recipe, Shanna. Like the twists in your writing. PLUS! You made me laugh. Regularity = hilarity. HA!

  2. I’m sure these cookies were delicious, Shanna. They really do look good but I fear that your cookie thief stole not just a cookie but the post, as well. He’s too darn cute and I surely would have given him the whole tray had I been there. I also would have left shortly thereafter leaving you to deal with the sugar buzz. 🙂

  3. Haha. I love it. “Littlest Guy” does seem to get what he wants from visiting friends, thanks to that devilishly little smile. Yes, he would have definitely had a sugar buzz… and mom would have blamed the cookie giver! ;-)Thank you for all of the compliments and for stopping by Curls and Carrots. I so enjoy reading about your culinary adventures on http://fromthebartolinikitchens.com and am eagerly awaiting your next post.

    1. I am so honored. Thank you for the positive comment and for stopping by. On a side-note, the fact that you are printing this recipe makes my day! I spent much of yesterday attempting to make the recipes user friendly: easy and automatic to print. Print away! 🙂

  4. Great recipe! I will make these next time my granddaughters come to stay…they love pumpkin and chocolate – although this may be the first time that they have had them together, deliberately anyways – and are fascinated that we use ‘dead flies’ aka raisins for cooking…


      1. Six and a half now…loads of fun and energy…they thought it was hilarious to torture their other Nana (who is very proper) with stories of dead flies and dead slugs (dates) for lunch…

  5. Haha. I love it. Dead slugs = dates. Ingenious. I have a beloved British member of the family who is also quite proper (though with an excellent, friendly disposition towards children, as she is a teacher). So, I can imagine how fun it was to watch Proper Nana squirm amongst the slugs and flies references. So – the grandchildren are twins, both 6.5 years-old?

    1. Yes, twins by birth but very much two distinct and different people and very quick to make that clear to anyone who gets them mixed up or tries to dress them identically. Elisabeth is just do it but Lily, her younger sister (by 30 minutes) stops and thinks something all the easy through before she gives it a go…

    1. In this case, it may be more a case of personality defining birth order. The night before they were born, Lily, who was the slightly larger of the two was in pole position; then in the wee small hours of the following morning, Elisabeth had elbowed her sister out of the way…’hey, Mum, here I come -right now!’ Fortunately, they were able to hold off until she go to hospital as they were very premature – just over 2 pounds a piece – and Elisabeth has been the pushy impulsive one ever since…

  6. Yummy! I love how you made these cookies healthier but still so tasty! It’s funny–I like to eat raisins on their own, but never in other types of food (like raisin bran cereal). If your husband enjoys these cookies, then I’m sure I will too! I think I’ve finally found a good way to eat raisins 😀 Thanks for the recipe!

    1. Hi, Ada! The hubby is also anti-raisin bran. Fortunately, the melty chocolate and sweet raisins sing together in harmony. And, since he doesn’t frequent my blog during busy weeks, he still has no idea that there were raisins in these cookies. HA. Another great way to enjoy raisins and chocolate chips is in a traditional Jewish apple cake, often eaten at Rosh Hashanah. Thanks for stopping by and for leaving a nice “note.” Let me know if you try the cookies. MMM, soft raisins…

    1. I am so happy that I discovered your blog, as well! I am drooling over your recipes – and I love the stories that you share behind the food and about your life! Your post about your neighborhood was really special. Thank you for your comments and for stopping by! 🙂

  7. Whoever owns the “Greek yoghurt” company should give you free supplies for the blog lifetime coz you are truly supporting their product. Ha ha. The cookies look lovely and the orange colour is so pleasant. I shall probably bookmark your whole blog. Thanks for sharing!

    1. Haha. I have never received a product or any money from a company… but I certainly would not be adverse to some complimentary Greek yogurt. Hahaha. 🙂 Thank you so much for your generous and encouraging compliments, Liz. You are so sweet!

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