Add new photo
image preview
Add To Cookbooks

    Whole Wheat Pumpkin Chocolate Chip Cookies

    1160
    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

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

    • Unlock Grocery List!
    • 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

    More recipes by Kathy H.

    Member options

    By logging in, you can leave comments and rate this recipe.

    Sign In