Merry Fall, Y’all
It’s pumpkin spice time
Not to say that I’m one to wait for something to be official in order to make some pumpkin cookies but, it’s officially fall! It’s the most wonderful time of the year! I just want to say Merry Fall to you all and talk about all of the wonderful things that are happening because it’s fall! Football is in full swing, the weather is finally starting to cool down (minus today, thanks Ohio) and my birthday is right around the corner! I guess you can say I was born into the basic life but ya girl is fine with it!
Hopefully you made it through that whirlwind of an intro because this recipe is so good. Macadamia nut cookies have been a top five cookie for me since the day I could remember. There is something about the hint of white chocolate and the crunchiness of the macadamia that makes my heart skip a beat. A few weeks ago, Chad had picked up a few cookies from the Walmart bakery and of course, they were white chocolate macadamia nut cookies. Talk about trying to limit yourself. Anyways, with our slight mutual obsession, and yes he loves pumpkin spice too, I decided to try out a new version of an old time favorite!
I originally found this recipe on Pinterest because I figured I wasn’t the only crazy one out there. Sure enough I came across a few but wasn’t sure how I felt about the amount of sugar they required. Knowing that I would probably eat like five the first day, I decided to swap some of the ingredients for a healthier option and turns out, they were great.
Pumpkin Spice Macadamia Nut Cookies
- 1 can of Pumpkin purée ( look for the can that reads 100% real pumpkin)
- 2 cups flour
- 3/4 cup brown sugar, packed
- 1 egg
- 1/2 cup butter
- 2 tsp. Cinnamon
- 2 tsp. Nutmeg
- 1 tbsp. Vanilla extract
- 1 tsp baking soda
- Macadamia nuts + white chocolate chips (optional)
Mix together your flour, cinnamon, nutmeg and baking soda and set it aside. In another bowl, mix together the butter and sugar until you reach a creamy consistency. Add in the pumpkin, vanilla, and egg and continue to mix it all together. This is when I added my macadamia nuts and white chocolate chips, in which I didn’t measure at all and just went for it. Turns out you can never have too much chocolate.
Combine the dry with the wet ingredients and you will be left with a slightly gooey batter. I used two spoons to scoop roughly 1 inch (or golfball sized) balls out of the bowl and onto my cookie sheet.
Preheat your oven to 350ºF and let them bake for 12-15 minutes depending on your oven. I like to just watch and go by how they look. I will admit, I tend to under-bake my cookies slightly just so the middle stays nice and gooey over time. And Chad prefers ‘cold’ cookies so they need to stay moist in the freezer.
I love how these cookies turned out. They were just sweet enough but I didn’t feel as guilty eating these as I did the 280 calorie cookies from the bakery. This recipe made almost 27 cookies, completely depending on how big you make them. And I am a volume eater so I prefer more cookies for the least amount of calories – totally a mental thing.
It’s not easy taking a classic treat and trying to make it healthy. And I wouldn’t call this recipe healthy but I do believe substitutions can be made in every recipe. Instead of using a whole stick of butter, use half and add a dab of milk or olive oil, replace refined white sugar with brown sugar or agave, and don’t be afraid of whole wheat flour – fiber is your friend.
I hope you all enjoy this recipe as much as we did! Be sure to follow the blog for more recipes, especially since the best season is upon us! Keep connected by following us on Instagram @thehealthiestblog!