Whole Wheat Pumpkin Chocolate Chip Cookies
By Kathy_Hester
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.
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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