Soft Chocolate Chip Cookies

I don’t think there is anything more comforting than a warm and soft chocolate chip cookie.  Baking with mom, cookies and milk after school, even Santa loves them!! How about some chocolate chip cookies that taste great and are good for you too? Yes please! I will take 12! That is how many you get for under 400 calories.  I don’t think Santa’s waistline will complain if you leave him some of these next Christmas!
 
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I don’t think anyone would complain if you gave them a batch of these cookies!
  
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I got 12 cookies.  You can make them bigger or smaller, but I think these ones are perfect sized.
Bake at 350 for about 8-10 minutes. They don’t take long at all! Be careful the first time you make them.  If you bake them too long they may get a little dry.
 
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Perfection! Now, these cookies do have a slight orange tint to them from the pumpkin…I promise you they don’t taste like pumpkin though! They also don’t taste like beans! What do they taste like?? Amazing chocolate chip cookies! Super soft.  I love the texture from the beans and pumpkin.  Probably my two favorite baking ingredients.
 
Now remember, these are healthy so eat as many as you like!
 
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Seriously though…who eats only one cookie?! Not me! These made a great breakfast! Yup, cookies for breakfast. With 35 grams of protein, these guys will keep you full and satisfied all morning.
 
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You can make everyone jealous by telling them you ate a batch of cookies for breakfast…Way more fun than a bowl of cereal or boring bagel!
 
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Enjoy!
 
Soft Chocolate Chip Cookies
Yields 12
A super soft cookie with a healthy twist!
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 1 scoop Quest Vanilla Milkshake protein powder (28g)
  2. 1 cup canned white beans (chickpeas, garbanzo, navy…) (130g)
  3. 1/4 cup canned pumpkin (60g)
  4. 3 T egg substitute (46g)
  5. 1 t vanilla
  6. 1/2 t baking powder
  7. 2 T mini chocolate chips (28g)
  8. sweetener of choice (3-5 packets)
Instructions
  1. Drain and rinse beans.
  2. Puree beans, pumpkin, egg, and vanilla. Add some additional egg or milk if necessary to get smooth.
  3. Stir in remaining ingredients
  4. Use baking mat, parchment, or non stick spray. Drop batter onto cookie sheet.
  5. Bake at 350 for 8-10 minutes. Keep a close eye on them! If you over bake, they will dry out.
Notes
  1. Experiment with different flavors of protein powder and add ins! Try raisins, nuts, candy, or sprinkles!
Kim Hoeltje http://www.kimhoeltje.com/
Makes 12 cookies
382 calories for whole batch
9g Fat
46g Carb
35g Protein
 
**What kind of cookies do you always leave for Santa??
 
 

28 Comments

  1. I recently came across your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

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  2. the canned pumpkin?? I think its an American thing. What do I use instead? would I steam and puree pumpkin? approx how much?
    Looks so good!

  3. Lovely recipe πŸ™‚ How many sweetener packets would you use if your protein powder was unflavored? Does Soy protein powder work well?

    1. I usually use 3 packets. Not sure how it would work with unflavored…and unfortunately I have never found a soy protein that bakes very well. Let me know if you try!

    1. That is a shame. I know hundreds of people have made them and loved them! What kind/brand of protein powder did you use? Did you make any other substitutions? Should have only been about 3T of egg. Did you use more than that?

  4. I am amazed! These are really, really good!! My dough was very soft so I didn’t think they would even harden up, but they did perfectly. Next time I’m going to double or triple the batch! Thank you for sharing the recipe!

  5. Thank you so much for posting this recipe. It is awesome!!! Even my egg-allergic son loves them and was so happy that I found a cookie recipe without egg that turned out so well. How do you store them? I put them in a ziploc or air tight container, but I’m wondering if they keep better in the fridge? I like them warm, so just nuke them for about 6 seconds in the microwave, but wondering how they keep at room temperature.

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