hearty pumpkin cookies

I love cookies.  Especially a good hearty cookie - nicely complex but complimentary flavors and texture, not just sugar-sweet.  We all have a consistent drive to make food more healthful - higher in fiber and whole grains, lower in fat and sugar.  Unfortunately, doing so usually makes treats that are less appealing than their original yumminess.  Usually, but not always...


Some treats should simply be left in their classic unhealthful form.  If you are going to have a treat - make it a treat!  (Low-fat cheesecake is a crime against humanity.)  But there are some treats that I think actually taste better when you add that whole wheat texture.   These cookies are a great example.  The combination of finely chopped walnuts with the whole wheat flour compliment the earthiness of the pumpkin to make a cookie that should taste that way instead of just being "better for you".

In fact, combining finely chopped walnuts will compliment that whole wheat nuttiness in many baked goods.  I usually chop them in the food processor a bag or two at a time and just keep them in the freezer that way so that I don't have to chop them every time I make something.  (They will keep in the cupboard too, but may go rancid after a while so I just keep all my nuts in the freezer on a regular basis.)  I use the finely chopped walnuts with whole wheat in cookies, muffins, quick breads, scones and coffee cakes on a regular basis. 


Hearty Pumpkin Cookies

1 1/2 cups dark brown sugar
1/2 cup butter, softened
1 cup canned pumpkin
1 large egg
2 tsp vanilla
1/2-3/4 cups finely chopped walnuts
2 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
2-3 tsp cinnamon
1/2-1 tsp nutmeg
1/2 tsp salt
1 cup semi-sweet or bittersweet chocolate chips*

Blend the sugar, wet ingredients and nuts until well mixed.  Then add the dry ingredients and blend well again.  Add chocolate chips.

Drop on greased cookie sheet and bake for 13-15 min at 350 degrees.  Makes about 40 cookies.

*We think they taste best when they are evenly dispersed throughout the cookie so mini ones work best or you can chop them in the food processor.  Our favorite is the Ghiradelli 60% bittersweet, finely chopped.