Healthy Chocolate Chip Pumpkin Cookies
My twins love Pumpkin Pie but unfortunately, my 3 other children won’t eat pumpkin pie. So these Healthy Chocolate Chip Pumpkin Cookies were just the perfect combo that they all love. I think there isn’t a kid out there that doesn’t love cookies!
We’ve made a few cookie recipes other than these Healthy Chocolate Chip Pumpkin Cookies that have been a great hit. Like these FLOURLESS PEANUT BUTTER CHOCOLATE CHIP PROTEIN COOKIES.
The aroma that comes out of the oven while these Healthy Chocolate Chip Pumpkin Cookies are baking is just amazing. If you don’t need these Cookies to be vegan or gluten-free please see my notes below on some substitutes.
I honestly snack on these Cookies all day. They can be so addicting! If you have a large family like I do you can make double the amount by simply doubling up on the ingredients.
I hope you love this Healthy Chocolate Chip Pumpkin Cookies recipe as much as we do! If you make them please come back and let me know what you think in the comments below.
Since its Pumpkin season and all, try these other recipes that I love so much:
CHOCOLATE CHIP PUMPKIN BREAD RECIPE
This Pumpkin bread is to die for. You will not go wrong with this recipe. It so flavorful and super moist.
PUMPKIN PIE PROTEIN SHAKE
A pumpkin pie flavored protein shake that’s rich, creamy and super delicious
How to make these Healthy Chocolate Chip Pumpkin Cookies:
Healthy Chocolate Chip Pumpkin Cookies
Ingredients
- 3/4 Cup Gluten-free Baking Flour or Gluten-Free Oat Flour
- 3/4 Cup Gluten-free Rolled Oats
- 1/4 Cup Coconut Sugar
- 1/4 Cup Maple or Sticky Syrup
- 1/4 Cup Pumpkin Puree
- 1 Tbsp Coconut Oil melted
- 1 Tsp Flax Meal
- 1 Tsp Cinnamon
- 1 Tsp Pumpkin Pie Spice
- 1/2 Tsp Baking Powder
- 1/4 Cup Dairy Free Chocolate Chips
- pinch sea salt
Instructions
- Preheat oven to 350 F and prepare a baking sheet with parchment paper.
- In a mixing bowl, stir together all dry ingredients (except chocolate chips). Add in the wet ingredients and mix until a dough forms.
- Fold in chocolate chips.
- Separate the dough into 9 evenly sized balls and place them on the baking sheet.
- Press them down just slightly. Bake for 11-12 minutes. Let cool before serving.
Notes
- For a non-Gluten-Free version of these Healthy Chocolate Chip Pumpkin Cookies, you can use whole wheat or oat flour.
- For a non-Vegan version, you can use dark chocolate chips and honey in place of the maple syrup.
- Allow the cookies cool on a cooling rack for a while. They are certainly delicious warm, right from the oven, however their chewiness and flavor does intensify over time.
- The cookies spread just slightly in the oven, so it's best to gently flatten out the cookie dough balls (just a bit) with your hand or the back of a spoon before baking.
- Cookie recipe can easily be doubled by doubling each ingredient.
- Use canned pumpkin for the best consistency. Don't use canned pumpkin pie filling, it contains added sweeteners and spices.
- Line your baking sheet, don't grease it otherwise will brown too much and spread out.
- Be careful not to under-bake the cookies or they’ll taste raw, and don’t over-bake or they won’t be soft.
- Store in an airtight container at room temperature.
Nutrition
Yumi says
I did it, and it was great! Thanks for charing your recipes!
Rena says
THANK YOU! Glad you liked it