Friday, September 10, 2010

pumpkin chocolate chip cookies

Some seasonal autumn goodness. I didn't have any white sugar, so I used a combination of sorghum syrup, barley malt and brown rice syrup. All of these sweeteners are super high in minerals and don't give you such a sugar rush like regular ole cane sugar does. Of course, the chocolate chips in here definitely have sugar, but really, sometimes we just need a little extra chocolatey sugar high. 

Pumpkin Chocolate Chip Cookies

2 3/4 cups whole wheat pastry flour
1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup mixed sorghum syrup, brown rice syrup, barley malt
2/3 cup canola oil
1/2 cup canned pumpkin 
1 teaspoon vanilla extract
1 tablespoon ground flaxseeds
1 cup chocolate chips

Preheat oven to 350 degrees F. Lightly grease two cookie sheets. 
Mix together the flour, oats, baking soda, salt and spices. In a separate bowl, mix together the syrups, oil, pumpkin, vanilla and flaxseeds until well combined. Add the wet to the dry, slowly. Fold in the chocolate chips. Drop by tablespoons onto prepared cookie sheets. Bake for about 15 minutes or until golden brown. Cool for a couple minutes on a wire rack. Then eat it!

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