Pumpkin Almond Chip Cookies

These airy cookies are the perfect match to a cup of hot chocolate or coffee

Photo courtesy of Almond Board of California
Photo courtesy of Almond Board of California
 

These airy cookies are the perfect match to a cup of hot chocolate or coffee. Their texture is tender and muffin-like. For a crispier exterior, use all brown sugar and bake a few minutes longer. For a super-fluffy crumb, use pumpkin puree without reducing.

Yields about 6 dozen cookies

 

Ingredients

  • 2 ½ cups (625 mL) flour
  • 1 tsp (5 mL) baking soda
  • ½ tsp (2 mL) salt
  • 1 tsp (5 mL) nutmeg
  • 1 tsp  (5 mL) cinnamon or 2 tsp (10 mL) pumpkin pie spice
  • ½ cup (125 mL) butter
  • ½ cup (125 mL) almond butter
  • 1 cup (250 mL) sugar
  • ½ cup (125 mL) brown sugar
  • 1 egg
  • 1 cup (250 mL) reduced pumpkin puree or pumpkin butter*
  • 1 tsp (5 mL) vanilla
  • ½ cup (125 mL) diced almonds, toasted
  • 1 cup (250 mL) chocolate chips

 

 Directions

  • In a medium bowl, mix together flour, baking soda, salt and spices and set aside.
  • In the large bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add egg, pumpkin and vanilla and mix until just combined. On medium-low speed, add flour mixture until fully incorporated. Remove bowl from mixer and stir in almonds and chocolate chips.
  • Drop by teaspoonfuls onto a greased or lined cookie sheet and flatten slightly with the back of a spatula. Bake at 350˚F (180°C) degrees for 15 minutes or until lightly browned. Transfer cookies to a wire rack to cool completely.

 

*Reduce pumpkin puree in a pan over medium heat, stirring frequently, for at least an hour, until colour becomes a deep brown. Packaged pumpkin butter may contain additional sweeteners and flavours, so adjust recipe to taste.

 

Nutritional Analysis: 2 cookies per serving

Calories: 151

Fibre: 1 g

Fat: 8 g

Cholesterol: 13 mg 

Sat Fat: 3 g

Sodium: 95 mg

Mono Fat: 3.5  g

Calcium: 26 mg

Poly Fat: 1 g

Magnesium: 26 mg

Protein: 2.5 g

Potassium: 91 mg 

Carb: 20 g

Vitamin E: 2 mg*

* total alpha-tocopherol equivalents

 

Visit AlmondBoard.com for more recipes.

 

 

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