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.
|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|
|1½||cups pumpkin puree|
|1||cup unsweetened So Delicious coconut milk|
|2||tablespoons ground flax mixed with 4 tablespoons warm water|
|1||cup vegan chocolate chips|
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.)