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Whole Wheat Pumpkin Chocolate Chip Cookies PRINT
- YIELD: 3 dozen
- |
- PREP TIME: 15 min
- |
- COOK TIME: 15 min
These are a healthier option to all the Halloween festivities. You can make them even better by using grain sweetened chocolate chips and cut the brown sugar in half and use a ¼ to ½ teaspoon stevia instead.
Ingredients
| Dry ingredients: | |
| 2 | cups whole wheat pastry flour (or use a gluten-free baking mix to make this gluten-free) |
| ¾ | cups brown sugar |
| 1 | teaspoon baking powder |
| ½ | teaspoon baking soda |
| ½ | teaspoon salt |
| 1 | teaspoon cinnamon |
| ½ | teaspoon allspice |
| ⅛ | teaspoon cloves |
| Wet ingredients: | |
| 1½ | cups pumpkin puree |
| 1 | cup unsweetened So Delicious coconut milk |
| 2 | tablespoons ground flax mixed with 4 tablespoons warm water |
| 1 | teaspoon vanilla |
| Extras: | |
| 1 | cup vegan chocolate chips |
Directions
Preheat oven to 350 degrees. Oil 3 cookie sheets (or cover them in parchement so you don’t have to use added oil).
Mix the dry ingredients in a medium bowl, then mix the wet ingredients in a small bowl.
Add the wet mixture to the dry one, adding up to an additional 1/2 cup milk if the mixture is too thick, then gently fold in the chocolate chips.
Using a small cookie scoop (1 to 1 1/2 tablespoons) scoop cookies about 1 inch apart and bake for 10 to 15 minutes depending on how soft or crunchy you like your cookies. (Cook longer to make them crunchy.)
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