Pumpkin Chocolate Chip Cookies
Yields: 36 Servings
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Ingredients
| 1 | c | pumpkin purée |
| 1 | c | Stonyfield Organic Plain Whole Milk Yogurt (or French Vanilla) |
| 1 | c | sugar |
| 1 | egg | |
| 2 1⁄2 | c | white whole wheat flour |
| 1 | tsp | baking soda |
| 1 | tsp | salt |
| 1 | tsp | cinnamon |
| 1 1⁄2 | c | chocolate chips |
Directions
Heat oven to 375°. Line two baking sheets with parchment paper.
In a large bowl, stir together pumpkin, yogurt, and sugar. Next, add egg and mix until well combined. In another bowl, stir together flour, baking soda, salt, and cinnamon. Add to pumpkin mixture and stir until combined.
Stir in chocolate chips.
Drop large spoonfuls of the dough onto the baking sheets about 1 1/2’’ apart. Bake for 10-12 minutes or until lightly browned on top. Let cool 2 minutes before transferring to a cooling rack.
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
| % Daily Value* | ||
| * Percent Daily Values are based on a 2,000 calorie diet. |
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