Great Pumpkin Cookies

Delicious and reasonably healthy — these are chocolate chip cookies Charlie Brown (and every other kid) will love. As the Mom I love them, too. They freeze well, and (dare I admit?!) we ate them for breakfast last week. Picky boy was all about that!  – Mellyn

Yield: 96 cookies

  • ¼ cup navy bean flour (this is made by grinding dry navy beans into a fine powder)* 
  • 1 cup water
  • 1 15-ounce can pumpkin
  • 1 ½ cups sugar
  • ¾ cup applesauce
  • 2 Tablespoons milk
  • 2 tablespoons vanilla extract
  • 4 cups flour**
  • 3 ½ teaspoons baking powder
  • 3 ½ teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips
  • ½ cup pecans or walnuts (optional)
  1. Whisk bean flour into water in a large bowl or measuring cup and microwave for 30 seconds. Repeat 3 more times, stirring every 30 seconds.
  2.  Combine bean mixture, pumpkin, sugar, applesauce, milk and vanilla.
  3.  On top of pumpkin mixture, add flour, baking powder, cinnamon, baking soda and salt. Stir into pumpkin mixture.
  4.  Add chocolate chips and nuts, if desired.
  5.  Drop by spoonful (I use a small cookie scoop) onto greased cookie sheet and bake at 350 degrees for about 10 minutes or until light brown and firm.
*You can also substitute the bean flour and 1 cup water for canned navy beans. Just open a can and throw the contents into your blender, add 1 cup to your pumpkin mixture.
**I’m fairly certain these would be good made with soft whole wheat instead of white flour, but after taste testing the recipe twice, with different modifications, my thighs can’t deal with another trial run and my freezer is full! (1 batch makes 96 cookies!) So if you try this, and use wheat flour instead, please leave a comment and tell us what you think!





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