Pumpkin Chocolate Chip Cookies

I've already talked about my little fall obsession with pumpkin. Last night, we bought two pumpkins so we could roast them and toast the seeds. And my little boy is already asking for pumpkin pie. It looks like we're going to be keeping the pumpkin patch in business this year.

Last week, my sister told me about these "amazing" pumpkin cookies she made. So good apparently, that she made two batches in two days! She sent me the recipe (via Miss Martha), and asked me to make them healthier. Challenge accepted!!! Now, I wouldn't exactly call these "healthy" cookies (they still have some sugar and white flour in them), but they are definitely loads healthier than the original version (that called for 1.5 sticks of butter!). So I cut the sugar down by about 3 times, got rid of the butter all together, and added some good fiber and omega-3 to the flour combo. I can see why my sister ate 6 in one day. I've already had 3 and I just pulled the last batch out of the oven! Yikes! These are dangerous people. Very dangerous.

Dry Ingredients:
1 c. all purpose flour
1 1/4 c. whole wheat flour
1/2 c. ground flaxseed
1 c. rolled oats
1 t. baking powder
1 t. baking soda
1 t. salt
1 1/2 t. cinnamon
1 1/4 t. ginger
3/4 t. nutmeg

Wet Ingredients:
1 c. applesauce
1/2 c. greek yogurt
1/4 c. coconut oil, warmed
1 c. loose brown sugar (don't pack it!)
2 eggs
1 1/2 c. pumpkin puree
1/2 c. vanilla soy milk
1 t. vanilla extract

1 c. chopped walnuts
1 c. chocolate chips

Directions:
1. Preheat oven to 375 degrees.
2. In a medium bowl, combine all the dry ingredients & give it a stir.
3. Beat together the sugar, coconut oil & greek yogurt until well mixed. Add remainder of wet ingredients and beat to incorporate.
4. Add half the dry to the wet and mix. Add the other half and finish mixing. Finally add the chocolate chips and nuts.
5. Use an ice cream scoop to scoop large spoonfuls of dough (consistency like a very thick cake batter) onto a silpat or parchment lined cookie sheet. Bake for 12 minutes.