Pumpkin Chocolate Chip Cookies by Stacey Antine MS, RDN

More pumpkin, please!

If you are looking for a tasty seasonal harvest treat to make, this pumpkin chocolate chip cookie is for you! It is delicious, nutritious and fun to make with the whole family. Pumpkin is a super fruit and makes these cookies an excellent source of vitamin A and a thumbs up afternoon or bedtime snack.

Ingredients: ¼ cup sunflower oil ¼ cup agave nectar 1 ½ cups rolled oats 1 cup oat flour ¼ cup flaxseeds, ground ¼ cup chocolate chips ¼ teaspoon nutmeg ½ teaspoon cinnamon 1/8 teaspoon sea salt ½ cup 100% pumpkin puree 1 teaspoon vanilla extract 3 egg whites

Directions: 1. Preheat oven to 350 degrees. 2. Combine oil and agave nectar in a bowl. 3. In a separate medium bowl, combine oats, flour, flaxseeds, chocolate chips, nutmeg, cinnamon and sea salt and mix thoroughly. 4. Add in pumpkin puree, vanilla extract, egg whites and mix well. 5. Combine oil and agave mixture and mix thoroughly. 6. Form 3 tablespoon sized cookies on a lined cookie sheet. Flatten cookies. 7. Bake for 15 minutes or until sides are golden brown.

Makes 14 servings (1 cookie per serving).

Nutrition Facts per serving: 150 calories; 7g total fat (0g sat fat, 3 g poly, 0g trans fat); 0mg cholesterol; 18g carbohydrate (3g fiber, 7g sugar); 4g protein; 30mg sodium; 20% Daily Value (DV) vitamin A; 2% DV calcium; 4% DV iron.

Stacey Antine, MS, RDN, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.

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