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Whole Wheat Pumpkin Chocolate Chip Cookies

  • 3 dozen
  • Mins
    Prep Time
  • Mins
    Cook Time

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.


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
teaspoon cloves
Wet ingredients:
cups pumpkin puree
1 cup unsweetened So Delicious coconut milk
2 tablespoons ground flax mixed with 4 tablespoons warm water
1 teaspoon vanilla
1 cup vegan chocolate chips
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Nutrition Facts

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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.)

More recipes by Kathy H.

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