Substituting buckwheat for some of the all-purpose flour lends these cookies a rich, nutty undertone that complements the pumpkin. Additionally, buckwheat flour is gluten free and a great source of protein, dietary fiber, and amino acid.
- ½ cup chopped walnuts
- 1 cup organic buckwheat flour
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2½ teaspoons cinnamon
- 1 teaspoon freshly grated nutmeg
- ½ teaspoon cloves
- ½ teaspoon allspice
- ¾ teaspoon salt
- 1½ cups canned pumpkin puree
- ¾ cup light brown sugar
- ¼ cup maple syrup
- ¼ cup organic vegetable oil*
- 1 tablespoon nonfat plain yogurt
- 1 tablespoon pure vanilla extract
- 2 cups dark chocolate chips
Preheat oven to 350 degrees.
Spread walnuts on baking sheet. Bake, 5 to 10 minutes, until aromatic and lightly browned. Let cool, and set aside.
Meanwhile, combine flours, baking powder, and next 6 ingredients in a mixing bowl.
In a separate bowl, combine pumpkin puree, brown sugar, maple syrup, oil, yogurt, and vanilla. Stir in flour mixture, and mix until well combined. Stir in chocolate chips and toasted nuts.
Drop dough by rounded tablespoon onto cookie sheet lined with parchment paper. Tap pan on the counter one or two times to slightly flatten dough.
Bake 10 to 12 minutes or until cookies are lightly browned.
Let cool on wire rack to desired temperature.
*¼ cup applesauce may be substituted for ¼ vegetable oil.
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