Ingrédients pour Whole Wheat Chocolate Chip Pumpkin Cookies
- All Purpose Flour
- Whole Wheat Flour
- Wheat Germ
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- Granulated Sugar
- ½ cup vegetable oil
- Egg
- Egg Substitute
- 1 teaspoon vanilla extract
- Pumpkin Puree
- 2 cups chocolate chips
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Comment préparer Whole Wheat Chocolate Chip Pumpkin Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together ¾ cup granulated sugar and ½ cup packed brown sugar with ½ cup vegetable oil until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Add 1 (15 ounce) can pumpkin puree and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 2 cups chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
26g
Fat
3g
Carbs
3g
