Tuesday, September 13, 2016

Macro-Friendly Soft Pumpkin Chocolate Chip Cookies

I walked outside this morning to let the dogs out and check on the chickens, and low and behold, it FELT like fall! You know, that light, dry, crispy air? Just a tiny bit of cold, but the warmth of the sun on your skin. THAT feeling. The best feeling ever? Yeah.

A photo posted by PetiteAthleat Nutrition (@petiteathleat) on


Which is crazy, because day before yesterday, it was so hot and humid I was swimming in sweat just standing outside. I was using a beach towel at the gym last week to keep myself dry. A beach towel.

So, Pennsylvania, can you stop it? We are ready for fall now, please commit to your seasons.

Of course I had to make something pumpkin-y to celebrate. I might not be so basic that I run out to buy the first Pumpkin Spice Latte Starbucks releases and post it to Instagram, but I am basic enough I have to break out the canned pumpkin and add it to everything and post it to Instagram.

Because fall, ya'll! I can't wait to wear JEANS again! I say that now, but in a few months when we have 3 feet of snow, I will wish I was in the Bahamas, sweating buckets, using my beach towel.

Sigh.

Back to cookies.


These are the world's easiest cookies to make. 6 ingredients, one bowl and no need for a stand mixer. Break out the old wooden spoon and get to work.


Macro-Friendly Soft Pumpkin Chocolate Chip Cookies
Yields: 28 cookies
Prep Time: 10 minutes
Bake time: 10 minutes

Ingredients
3/4 cup canned pumpkin puree (not pie filling)
1/4 cup sweetener of choice (I used Xyla)
1/2 cup walnut pieces
1/2 cup mini chocolate chips (I use Enjoy Life)
1 tbsp pumpkin pie spice
1 tsp salt
1 tbsp vanilla extract
1/2 cup liquid egg whites or egg substitue 


Directions
Preheat oven to 325. Mix all ingredients together with a wooden spoon until mixture resembles cookie dough - it will be thick! Using a 1/4 cup measure, drop onto a greased cookie sheet (I used calorie-free spray). Press down and flatten to desired thickness. These cookies don't spread while cooking, so you can put them pretty close together (but you will need to adjust cooking time if you cram them all onto one sheet because you're lazy like me). 

Pop into the middle of your pre-heated oven for 10-12 minutes, depending on how close together they are. Allow to cool on wire cookie rack. Store in the refrigerator. Microwave for 15 seconds before eating for extra gooey deliciousness. 

Macros Per Cookie
74 calories | 3g fat | 8g carbs | 3g protein | 3g sugar


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