Healthy Pumpkin Chocolate Chunk Cookies
You can never have too many chocolate chip cookies recipes, right?
Especially When they are tasty + seasonal, fused with pumpkin
and pumpkin spices!
I have a sweet tooth and appreciate ALL the cookies, but sometimes I need a cookie that is a little more wholesome, one that is good for both a snack or dessert (thanks to the dark chocolate chunks).
These pumpkin cookies are low in sugar, refined sugar-free, are high in fibre and filled with lots of flavour from the warming pumpkin spices. They are very soft and chewy, not cakey, but do take on some
characteristics of a muffin.
HEALTHY PUMPKIN CHOCOLATE CHUNK COOKIES
Recipe type: Cookie
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
- ½ cup coconut sugar
- ¾ cup whole wheat flour (or all-purpose flour)
- 1½ cup large flake rolled oats
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ tsp ground cinnamon
- ½ tsp pumpkin spice
- ½ cup dark chocolate, chopped
- Preheat oven to 350°F and line a baking sheet with parchment paper, set aside.
- In a mixing bowl whisk together pumpkin, egg, vanilla, sugar and maple syrup until well combined. In a separate bowl, combine flour, oats, baking powder, baking soda, salt, spices, and chocolate chunks. Fold together the wet and dry ingredients until just combined.
- Drop by heaping tablespoonfuls onto cookie sheet and slightly press down tops. Bake for 10 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.
– You can! Sub AP flour for the whole wheat flour
– You can! Sub ¼ cup white sugar and ¼ cup brown sugar for the coconut sugar
– You can! Sub chocolate chips for the chopped chocolate