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Whole Wheat Pumpkin Chocolate Chip Cookies

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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 1/4 to 1/2 teaspoon stevia instead.

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Whole Wheat Pumpkin Chocolate Chip Cookies 1 Picture

Ingredients

  • Dry ingredients:
  • 2 cups whole wheat pastry flour (or use a gluten-free baking mix to make this gluten-free)
  • 3/4 cups brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/8 teaspoon cloves
  • Wet ingredients:
  • 1 1/2 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

Details

Servings 3
Preparation time 15mins
Cooking time 30mins
Adapted from healthyslowcooking.com

Preparation

Step 1

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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