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Skinny Triple Chocolate Cookies
Skinny Triple Chocolate Cookies
- Recipe Submitted by Healthy Recipes on 03/06/2013
Category: Desserts
Ingredients List
- 3/4 cup pumpkin puree
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup dark chocolate chips
- 3/4 cup milk chocolate chips
Directions
Mixed and baked in under an hour! Delicious!
Directions:
In a large mixing bowl, add the pumpkin puree, brown sugar, and granulated sugar. Mix ingredients together until sugars are incorporated into the pumpkin. Add eggs and vanilla and beat into pumpkin mixture. Add both flours, cocoa powder, baking soda, and salt to pumpkin mixture. Slowly mix ingredients together until fully incorporated, careful not to over mix the cookie dough. Gently fold in the chocolate chips. Refrigerate the dough for 30 minutes.
Preheat oven to 350 degrees. Line a cookie sheet with a Silpat mat or parchment paper. Spoon tablespoon size balls of cookie dough onto prepared cookie sheet. The dough will be very sticky. Gently flatten each ball with the back of a spoon. (You do this because the cookies do not flatten or spread at all.) Bake for 8-10 minutes, or until cookies are set on the outside and still soft on the inside. Remove from oven and cool on the cookie sheet for a few minutes before removing to a wire rack to cool completely. Store in an airtight container for up to 5 days.
Directions:
In a large mixing bowl, add the pumpkin puree, brown sugar, and granulated sugar. Mix ingredients together until sugars are incorporated into the pumpkin. Add eggs and vanilla and beat into pumpkin mixture. Add both flours, cocoa powder, baking soda, and salt to pumpkin mixture. Slowly mix ingredients together until fully incorporated, careful not to over mix the cookie dough. Gently fold in the chocolate chips. Refrigerate the dough for 30 minutes.
Preheat oven to 350 degrees. Line a cookie sheet with a Silpat mat or parchment paper. Spoon tablespoon size balls of cookie dough onto prepared cookie sheet. The dough will be very sticky. Gently flatten each ball with the back of a spoon. (You do this because the cookies do not flatten or spread at all.) Bake for 8-10 minutes, or until cookies are set on the outside and still soft on the inside. Remove from oven and cool on the cookie sheet for a few minutes before removing to a wire rack to cool completely. Store in an airtight container for up to 5 days.
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