Pumpkin Brownie Cookies
From jo_jo_ba 9 years ago
- 40 minutes to make
- Serves 40
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!
Ingredients
- ¼ cup unsweetened cocoa powder shopping list
- ¼ cup Ghirardelli Sweet Ground chocolate powder shopping list
- ¼ cup vegan margarine or butter, softened shopping list
- ⅓ cup Truvia Baking Blend shopping list
- 3 tbsp raw sugar shopping list
- ½ cup pure pumpkin puree shopping list
- 2 tbsp plain soy or coconut milk alternative shopping list
- 2 tsp vanilla extract shopping list
- 1 cup flour shopping list
- ¼ cup Kamut flour shopping list
- 2 tbsp sweet rice flour (or more AP flour) shopping list
- 1 tsp baking powder shopping list
- ¼ tsp salt shopping list
- ¼ cup miniature chocolate chips shopping list
How to make it
- 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.
People Who Like This Dish 1
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments