These healthier Zebra Pumpkin Cookies got their stripes from chocolate. Yum!
My son Andrew said “Mom, when are you going to make some chocolate chip cookies?” He insisted for a couple of days until it finally entered my mind that I was going to make cookies. As it ended, Andrew didn’t get chocolate chip cookies on his plate—he got zebra pumpkin cookies. He looked down at them and said, “Why did you make those? I wanted chocolate chip cookies. I don’t like those.”
“Andrew, “ I said. “You’ve never tried these.”
“But I don’t like pumpkin.”
After much staring out of the rim of his eyes, he picked up a cookie and bit into it. His eyebrows lifted and the corners of his mouth pulled up. “Oh, these are good. They’re so soft.”
The moral of the story: tigers never lose their stripes but zebra cookies do.
This week I discovered a new site called JoyofBaking.com, which is a nice site for those wanting to learn how to bake because Stephanie, the site owner, posts videos of everything she bakes—though, I don’t think her recipes fall under the class of healthy. After reading her recipe for pumpkin cookies, I decided it was a good recipe for inspiration to create a healthy pumpkin cookie, because her recipe already has half the fat of most other cookies, and it uses oil instead of butter. I added in whole wheat pastry flour, reduced the amount of sugar, and changed the oil to olive oil (a better choice than corn oil) and kicked up the spices a bit. Don’t worry about the cuts; they taste good. My 16-year old says so.
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1-¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1-¼ teaspoons ground cinnamon
- ½ teaspoons ground ginger
- 1/8 teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup coconut palm sugar, or light brown sugar
- 1/3 cup cane sugar
- ½ cup olive oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- ½ cup semi-sweet chocolate, or semi-sweet chocolate chips (For the topping)
- Pre-heat the oven to 325° and place a rack in the center of the oven. Line 2 cookie sheets with parchment paper.
- In a medium bowl, mix together all the dry ingredients: all purpose flour, whole wheat pastry flour, baking powder, baking soda, cinnamon, ginger, ground cloves and salt.
- Place the sugar and the egg in the bowl of your mixer and beat on medium-high until the mixture is light and fluffy, about 3 minutes.
- Add and beat in the oil, vanilla and the pumpkin puree, and then add the flour mixture and mix just until incorporated.
- Use a scooper, about 1-1/4 inch diameter, to scoop the cookie dough onto the cookie sheet; or, use a soup spoon with 1-1/2 tablespoons batter and place it in a mound on the cookie sheet. You should be able to arrange 4 rows of 4 mounds.
- Bake 13-14 minutes, or until a toothpick inserted into the middle comes out clean. Remove the cookies from the cookie sheet and allow them to cool on a cookie rack. Bake the remaining cookies.
- When the cookies are cool frost them with melted chocolate. To do this place the chocolate in a bowl and warm the chocolate in the microwave on low about 2 to 3 minutes, stirring half-way; or, heat the chocolate in a bain-marie over low heat, stirring frequently, until it has melted.
- Place the chocolate in a baggie and clip off the very tip of one of the bottom corners. Squeeze the chocolate through the plastic bag while moving your arm and hand in a forward and backward motion above the cookies, covering them with what looks like zebra stripes.
Raisins would taste very good in these cookies, too.