INGREDIENTS:
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 large egg
- 1/4 cup butter room temperature
- 1/4 cup pureed banana
- 1/2 cup truvia baking blend (or 1 cup sugar)
- 1 15 oz can pumpkin puree
- 1/2 cup semisweet chocolate
DIRECTIONS:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside
- With an electric mixer, beat together butter and truvia. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not over mix)
- Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
- When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a ziplock bag and put in a bowl of hot water and allow the chocolate to melt. Cut a hole in the corner of the bag and pipe chocolate over cookies.
These cookies are fluffy and taste sort of like a muffin top! Bonus, one cookie has 61% of your daily need for vitamin A.
Nutrition per cookie
Calories: 55kcal Fat: 2.2g Sugar: 8.6g Protein: 1.2g
LivingHealthy&Fit 