![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzrAKxxa6wvLXEfs6QtmqVt0t_cGUYXj2hC7SYRQsdtnehlIhYy4uKAXVl-4PZLtj49LOhcToGOaeq8-_Wk3-lxoitNGBAgp4s0eyVpoEyaYAdSmUhqU1zUYqfeBbdGNQ-epe44yRL-g/s200/PumpkinCookies.jpg)
3 cups sugar
1 ripe banana
1/2 cup plain yogurt or applesauce
Cream very well.
Add:
2 tsp. baking powder
2 tsp. soda
2 tsp. vanilla
1 tsp. salt
1 Tablespoon cinnamon
A sprinkling of nutmeg
A sprinkling of cloves
Mix again then add:
6 and 1/2 cups of flour
Mix until flour is incorporated.
Add 1 bag of semi-sweet chocolate chips
Bake at 375 degrees for 10 minutes.
Yes, you heard it right. This recipe is low-fat! These are spongy cookies that freeze very well and make for a great treat for a school lunch. You can feel good about eating two, three, maybe even four of these babies.
The original recipe calls for 5 cups of flour but with the extra yogurt and banana it is just too wet. I bumped it up to six but seven is way too much, so be careful you don't over-do your flour. I've done it many times and they get a bit too chewy.
This makes 80 cookies.
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