Pumpkin Chocolate Chip Cookies

3/4 cup whole-wheat flour
1/4 cup of Splenda for baking (or 1/2 c of reg sugar or reg splenda)
6 tbsp unsweetened applesauce
1/4 cup of pure pumpkin
1/4 cup of fat-free egg subsitute (or 1 egg)
2 tbsp of brown sugar, not packed
3/4 tsp vanilla extract
1/4 tsp baking soda
1/8 tsp salt
1/4 cup of milk chocolate chips

Directions:

Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty!
MAKES 8 SERVINGS

Serving Size: 1 medium-sized cookie (about 1.5 oz.) Calories: 88 Fat: 1.5g Sodium: 93mg Carbs: 17g Fiber: 2g Sugars: 6g Protein: 3g

If you just need that buttery taste then subsitute 2 tbsp of Land O Lakes light butter in place of 2 tbsp of the applesauce