Whole Wheat Pumpkin Chocolate Chip Cookies

1160
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 ¼ to ½ teaspoon stevia instead.

  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • 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

  • 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.)


Nutrition