Macro Friendly Pumpkin Chocolate Chip Cookies

Step 1

Line a baking sheet with parchment paper and preheat oven to 350

Step 2

If you're a macro-counter, weigh your bowl before you add anything to it and make a note in your phone so you can subtract it later.

Step 3

Now put your bowl on your scale and add each ingredient in (besides the chocolate chips), zero-ing out the scale between each addition.  I love not dirtying measuring cups!  Mix together with a whisk or even spatula. No kitchen-aid needed for this.

Step 4

Now stir in chocolate chips

Step 5

Scoop out with 2 tbs cookie scoop so each ball should be around 26-28 g. This made 20 cookies for me.

Step 6

If you count macros and want tracking and logging tips keep read...

Step 7

When you enter in your recipe in MFP, you could just put 20 servings and try and make 20 even cookies. That's definitely gonna get you close enough.  But when I want to know EXACT numbers.. especially if some of the batter gets nibbled on before etc (what)... I use this method to log my recipe and figure out the servings according to the weight of the pumpkin batter. I want to count every morsel of that batter so my numbers are totally accurate (I'm not always this obsessive.... but sometimes I am.)

Step 8

So- when I scoop my cookies I'll leave my cookie scoop in the batter and zero out the bowl, then scoop and drop on lined cookie sheet and put the scoop back in to see exactly how much batter came out of that bowl and formed that ball... since some sticks to the scoop etc.. I don't want to get charged for batter I didn't get! I'm cheap like that.

Step 9

Now bake for about 10-12 minutes. Let cool before eating, they'll be soft.