Recipe Of The Week 9/29: Pumpkin Chocolate Chip Cookies

Yields 18 Servings

Ingredients:

• 4 ounces 1/3 less fat cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 3/4 cup monk fruit brown sugar
• 1/4 cup monk fruit sweetener
• 1 large egg
• 1/2 cup canned pumpkin puree
• 1/4 cup 1% buttermilk
• 1/2 teaspoon vanilla extract
• 1-3/4 cup all purpose flour
• 1 teaspoon pumpkin spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 3/4 cup sugar-free chocolate chips, such as Lily’s

Directions:

• Preheat oven to 350F. Line 3 baking sheets with a silicone mat or silpat (or bake in batches).
• In a large bowl, beat cream cheese, butter and sugars together until light and fluffy, about 2 minutes.
• Add the egg; beat well. Mix in pumpkin, buttermilk and vanilla.
• In another bowl combine flour, pumpkin spice, baking soda, salt and baking powder; gradually add to pumpkin mixture; mix well. Fold in chocolate chips.
• Drop by heaping tablespoonfuls, 1 ounce each, 2 inches apart onto the silicone lined baking sheets.
• Bake 14 to 15 minutes or until golden, rotating the baking sheets halfway.
• Remove to wire rack to cool.

Meal Plan Check Boxes:

1 Fruit
1⁄2 Fat

Nutritional Facts: 2 cookies, Calories: 95 kcal, Carbohydrates: 25.5 g, Protein: 2.5 g, Fat: 3.5 g

Adapted From: https://www.skinnytaste.com/pumpkin-chocolate-chip-cookies/#recipe