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    Whole Wheat Pumpkin Chocolate Chip Cookies

    Whole Wheat Pumpkin Chocolate Chip Cookies

    Photo by Kathy H.

    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


    • Cook Time


    • Servings



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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


    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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