2 1/4 cups all-purpose flour
2 1/4 cups whole-wheat flour
1/2 cup wheat germ
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3 cups granulated sugar
1 cup vegetable oil
1 egg
1/4 cup egg substitute
1 teaspoon vanilla
5 cups pumpkin puree
12 ounces chocolate chips
Preheat oven to 350 degrees Farenheit.
Grease a cookie sheet.
Stir together flour, baking powder, baking soda, cinnamon, nutmeg and salt, set aside.
Beat sugar, vegetable oil, eggs, and vanilla together. Add pumpkin.
Add wet ingredient mixture and chocolate chips to dry mixture.
Drop by teaspoonsful onto cookie sheet.
Bake until edges are set (about 8-10 minutes).
My notes: I made only a half recipe, using 1 egg and no egg substitute. I replaced the white flour with whole wheat pastry flour, eliminated the wheat germ and increased the two flour amounts accordingly. I replaced 1/2 of the white sugar with brown sugar and cut total sugar by about a quarter. I also added 1/2 c. chopped pumpkin seeds and 1/2 c. chopped walnuts. These changes are just my suggestions and are not reflected in the nutritional data.
CK212
