Pumpkin Brownie Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
¼ cup unsweetened cocoa powder ¼ cup Ghirardelli Sweet Ground Chocolate powder¼ cup vegan margarine or butter, softened ⅓ cup Truvia Baking Blend3 tbsp raw sugar ½ cup pure pumpkin puree2 tbsp plain soy or coconut milk alternative2 tsp vanilla extract 1 cup flour ¼ cup Kamut flour 2 tbsp sweet rice flour (or more AP flour)1 tsp baking powder ¼ tsp salt ¼ cup miniature chocolate chips
Preheat oven to 375ºF and line two cookie sheets with parchment or greased foil
Beat together both cocoas, margarine, Truvia and sugar in a medium bowl.
Add pumpkin and vanilla, beating well..
By hand, mix in the flours, baking powder and salt.
Fold in chocolate chips
Shape batter into 40 balls.
Bake 15 minutes, until set but still soft.
Cool on the sheets.
Serving Size: Makes 40 "two bite" cookies
Number of Servings: 40
Recipe submitted by SparkPeople user JO_JO_BA.
Beat together both cocoas, margarine, Truvia and sugar in a medium bowl.
Add pumpkin and vanilla, beating well..
By hand, mix in the flours, baking powder and salt.
Fold in chocolate chips
Shape batter into 40 balls.
Bake 15 minutes, until set but still soft.
Cool on the sheets.
Serving Size: Makes 40 "two bite" cookies
Number of Servings: 40
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 43.3
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 14.2 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 0.6 g
- Protein: 0.8 g
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