Pumpkin Pecan Chocolate Chip Yogurt Cookies

• 1 cup Packed Brown Sugar
• 1/2 cups Honey
• 1/2 cups Nonfat Greek Vanilla Yogurt
• 2 whole Eggs
• 3/4 cups Pumpkin Puree
• 1 whole Banana, Peeled And Mashed
• 2 teaspoons Vanilla
• 2-1/4 cups Whole Wheat Pastry Flour
• 1 teaspoon Baking Powder
• 3 teaspoons Pumpkin Pie Spice
• 1 cup Chopped Pecans
• 1-1/2 cup Dark Chocolate Chips, Divided Use

1. Preheat oven to 350 F.
2. In a mixing bowl combine sugar, honey, yogurt, egs, banana and pumpkin. Mix well. Add in vanilla and mix.
3. In a separate bowl combine flour, baking powder, and pumpkin pie spice. Add dry ingredients into the wet mixture. Combine well. Mix in the pecans and 1 cup of chocolate chips.
4. Drop the dough by the tablespoon onto a Silpat or parchment paper-lined cookie sheet. Bake for 10 minutes, or until firm around the edges. Do not overbake. The cookies will firm up as they cool. When done remove the pan from the oven and let the cookies sit on the pan for a couple of minutes. Then move them to a cooling rack.
5. For chocolate drizzle: Melt remaining 1/2 cup chocolate chips in the top of a double boiler, stirring until melted. Drizzle on warm cookies. Try to let them cool before enjoying! But I totally get it if you are as impatient as me.
6. Enjoy!

brown sugar, honey, vanilla yogurt, eggs, pumpkin puree, banana, vanilla, whole wheat pastry flour, baking powder, pie spice, pecans, chocolate chips

Taken from tastykitchen.com/recipes/desserts/pumpkin-pecan-chocolate-chip-yogurt-cookies/ (may not work)