Pumpkin Chocolate Chip Cookie without the guilt

Ingredients

2 cups flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. ground cinnamon

2 eggs

1 cup sugar

1/2 cup Greek yogurt

1 cup canned pumpkin

1 tsp. vanilla extract

1 cup chocolate chips

Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.

Sift the flour, baking powder, baking soda, salt and cinnamon together. Set aside.

In a mixer combine the eggs and sugar and whisk for 3 minutes until it doubles in volume. Add the yogurt, pumpkin, and vanilla and blend until fully combined. Mix in the flour and then add the chocolate chips. Refrigerate dough for 2 hours.

Once chilled scoop 3 tbsp. scoops of the dough onto the baking sheets, 12 cookies per sheet. Bake for 16 minutes and remove from the oven. Let the cookies cool for a few moments on the baking sheets before transferring to a cooling rack. Repeat the process with any remaining dough.

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