Pumpkin Brownie Cookies

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Nutritional Info
  • Servings Per Recipe: 40
  • 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

View full nutritional breakdown of Pumpkin Brownie Cookies calories by ingredient


Introduction

Adapted from a WW recipe, I cut the sugar even more with Truvia's baking blend then upped the "chew" factor with a touch of sweet rice flour. Two types of cocoa and chocolate chips sweeten the deal even more! Adapted from a WW recipe, I cut the sugar even more with Truvia's baking blend then upped the "chew" factor with a touch of sweet rice flour. Two types of cocoa and chocolate chips sweeten the deal even more!
Number of Servings: 40

Ingredients

    ¼ cup unsweetened cocoa powder
    ¼ cup Ghirardelli Sweet Ground Chocolate powder
    ¼ cup vegan margarine or butter, softened
    ⅓ cup Truvia Baking Blend
    3 tbsp raw sugar
    ½ cup pure pumpkin puree
    2 tbsp plain soy or coconut milk alternative
    2 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

Directions

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.