These cookies are melt-in-your mouth delicious! When I say this, what I really mean is that no one would EVER think these are healthy, and certainly wouldn’t believe that there are only 46 calories per cookie and they’re made with whole wheat. On top of that, they only have two tablespoons of butter, which is truly shocking because they taste like they were put here on earth to tempt you into bad decisions!
You have all heard of John by now (you know – my lovable second half), but what you don’t know is that I have a nickname for him: The Cookie Monster. He loves cookies. When we have them in the house, I have to make sure to keep a careful eye on them or they’ll be gone before I can have any! So imagine when I told The Cookie Monster I was going to be trying to bake healthy cookies – if you are imagining a turned up nose and an “ick” face, then you are imagining about right! It only took one bite for John to realize that “healthy cookies” were not going to be a problem. My rule of thumb is if you don’t love it, why eat it?!
Originally I made this recipe with half white flour and half wheat flour. As an experiment, the very next day, I made them with only wheat flour. Now here is the baffling part – these cookies tasted even better with only whole wheat flour! Now as happy and surprised as I was to discover that these healthy cookies taste just as sinful as cookies should, I am not shocked that the pumpkin, pumpkin pie spice, and maple syrup made them unforgettable!
Ever doubt that a delicious, healthy cookie could exist? Give these a try…they won’t disappoint!
- 1 3/4 cup white whole wheat flour (I use King Arthur's)
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1/4 tsp. pumpkin pie spice
- 1 cup sugar
- 2 tbsp. butter
- 2 tbsp. pumpkin puree
- 1 tbsp. maple syrup
- 1 tsp. vanilla
- 1 egg
- 3 tbsp. sugar
- 2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- Preheat oven to 375℉.
- Combine flour, baking soda, cream of tartar, and a teaspoon of pumpkin pie spice in a small bowl and stir until well blended with a whisk.
- In a large bowl, combine a cup of sugar, butter, and pumpkin puree, beating with an electric mixer at medium speed until well blended.
- Add the maple syrup, vanilla, and egg and beat until smooth
- Beating on a low speed, gradually add flour mixture. Beat until just combined.
- Cover dough and chill for ten minutes.
- While dough chills, in a shallow bowl, stir 3 tablespoons sugar with 2 teaspoons pumpkin pie spice and 1 teaspoon cinnamon using a whisk.
- With damp hands, shape dough into 42 1-inch balls. (I kept a small bowl with water beside me so that as my hands dried, I could redampen them so the dough did not stick to me.)
- Roll each ball in the sugar and spice mixture.
- Place balls on a silpat mat on top of a cookie sheet, spacing them each 2 inches apart. (If you do not own a silpat mat, alternatively, you could place balls on a cookie sheet sprayed with cooking spray.)
- Flatten balls using the bottom of a glass or back of a spoon.
- Bake for 5 minutes - cookies will be slightly soft when you remove them from the oven.
- Allow cookies to cool 2 minutes on the cookie sheet before trying to move them.
- Transfer to wire cooling rack to cool completely.
- Serving size: 1 cookie ・46 calories per serving
- I had some sugar and spice mixture left over, so I adjusted the nutritional information accordingly.
- Serve with a glass of milk, coffee, or your favorite fall tea!