Macro Friendly Pumpkin Chocolate Chip Cookies
A safe way to take part in all of these pumpkin treats of the season! More like a muffin but shaped like a cookie. It's whatever you want it to be. Ha.
Servings: 20
Calories: 51kcal
Ingredients
- 1 cup Flapjacked buttermilk pancake mix 106 g (I haven't subbed in plain flour but you probably could just fine-- see notes for macro difference.)
- 1/2 container of Dannon light and fit greek pumpkin yogurt 75 g* (or any flavor-- vanilla is great!)
- 1 egg
- 2 tbs sugar
- 3/4 cup pumpkin puree 183 g
- 1 tsp vanilla
- 1 tsp cornstarch
- 1 tsp baking powder
- pinch of kosher salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2-3 droppers of vanilla stevia I did three but they're never full. Maybe only half filled
- 1/4 cup 4 tbs chocolate chips (56 g)
Instructions
- Line a baking sheet with parchment paper and preheat oven to 350
- If you're a macro-counter, weigh your bowl before you add anything to it and make a note in your phone so you can subtract it later.
- Now put your bowl on your scale and add each ingredient in (besides the chocolate chips), zero-ing out the scale between each addition. I love not dirtying measuring cups! Mix together with a whisk or even spatula. No kitchen-aid needed for this.
- Now stir in chocolate chips
- Scoop out with 2 tbs cookie scoop so each ball should be around 26-28 g. This made 20 cookies for me.
- If you count macros and want tracking and logging tips keep read...
- When you enter in your recipe in MFP, you could just put 20 servings and try and make 20 even cookies. That's definitely gonna get you close enough. But when I want to know EXACT numbers.. especially if some of the batter gets nibbled on before etc (what)... I use this method to log my recipe and figure out the servings according to the weight of the pumpkin batter. I want to count every morsel of that batter so my numbers are totally accurate (I'm not always this obsessive.... but sometimes I am.)
- So- when I scoop my cookies I'll leave my cookie scoop in the batter and zero out the bowl, then scoop and drop on lined cookie sheet and put the scoop back in to see exactly how much batter came out of that bowl and formed that ball... since some sticks to the scoop etc.. I don't want to get charged for batter I didn't get! I'm cheap like that.
- Now bake for about 10-12 minutes. Let cool before eating, they'll be soft.
Notes
- If you want to be really precise, you could evenly distribute the chips to the tops of the cookies instead of mixing them in. Just know you might end up with a couple fewer cookies since your scoop will fill up faster without the chips in there.
- If you left the chips out entirely, that would save you almost 1 fat and 2 carbs per cookie. But who wants cookies with no chocolate?
- If you can't find the pumpkin yogurt, you could probably use vanilla and maybe add another 1/4 tsp of cinnamon and pumpkin pie spice... and maybe another dropper of stevia.
- I'm making this sound complicated but it took five minutes to stir together!
- You could probably sub in normal all purpose flour for the flapjacked pancake mix. I haven't tried, but it would only change the macros to 8.5c/1f/1.3p for one 27g cookie.
Nutrition
Serving: 1cookie (27 grams of batter) | Calories: 51kcal | Carbohydrates: 6.7g | Protein: 2.8g | Fat: 1.5g | Saturated Fat: 0.8g