Healthy Pumpkin Chocolate Chip Cookies {Vegan}

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Healthy Pumpkin Chocolate Chip Cookies-they are so good you will forget that they are healthy too! 

Healthy Pumpkin Chocolate Chip Cookie Recipe on

Last week I shared our “go to” Pumpkin Chocolate Chip Cookie recipe. They are perfect in my opinion. So why bother with another pumpkin cookie recipe? Because there is ALWAYS more room for cookies!

I took my regular Pumpkin Chocolate Chip Cookie recipe and played with it to create a Healthy Pumpkin Chocolate Chip Cookie recipe that is also vegan. Don’t let the words healthy and vegan scare you because these cookies are delish!

Healthy Pumpkin Chocolate Chip Cookie Recipe on #recipe

So how did I create a healthy pumpkin cookie? I waved my magic wand and they just appeared. Ha! I wish!

I made a few recipe substitutions. I used whole wheat flour instead of all-purpose flour and coconut oil instead of butter. The cookies don’t taste like coconut. They are very pumpkiny! If you need the cookies to be gluten-free, I am sure you could use your favorite gluten-free flour mix.

I omitted the eggs to make the cookies vegan. The pumpkin binds the dough together and keeps the cookies plenty moist.

Vegan Pumpkin Chocolate Chip Cookie Recipe on #recipe

The cookies do have sugar and some chocolate chips, but I am ok with that. If you want to leave out the chocolate chips for a plain pumpkin cookie, I think they would still be tasty. I used vegan chocolate chips (I buy them at Whole Foods). If you don’t need the cookies to be vegan, you can use regular chocolate chips.

I was actually surprised by how much I loved these Healthy Pumpkin Chocolate Chip  Cookies. They aren’t just good, they are GREAT! They give our classic Pumpkin Chocolate Chip Cookie recipe a run for their money! I am going to be making these cookies a lot during the fall months. I always love having a healthy cookie option around!

If you are looking for other healthy cookie recipes, here are a few of my favorites:

Happy Baking!

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Healthy Pumpkin Chocolate Chip Cookies {Vegan}

A healthy version of everyone's favorite fall cookie-Pumpkin Chocolate Chip Cookies!
4.78 from 9 votes


  • 1 1/2 cups white whole wheat flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup coconut oil melted and cooled
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree not pumpkin pie filling
  • 3/4 cup vegan chocolate chips can use regular chocolate chips


  • Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  • In a medium bowl, whisk together whole wheat flour, salt, baking soda, baking powder, and spices. Set aside.
  • Using a mixer, combine the coconut oil and sugars together. Add vanilla extract and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
  • Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
  • Note-to make the cookies gluten-free use your favorite gluten-free flour instead of the whole wheat flour.

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I made these using olive oil so I was worried they may not come out the right consistency but they ended up great! I made them a bit smaller in size, which made them the perfect little snack to pop in my mouth (let’s be serious, I ate 2 or 3 per snack session 😉

  2. omg these were AWESOME!!! I ate 3 and I can’t stop!!! I love the coconut oil in there, it gives it a little bit of a different flavor. and these cookies are all around delicious! I love that they are all allergen free!! cant wait to make them for thanksgiving!! (And many times before that!! 🙂 ) Do you have a similar allergen free pumpkin bread??? I always make one that never comes out that good and love to eat it around the holidays!

  3. These were good! made them today. Used GF flour and the Enjoy life chocolate chips. SO tasty! My son loved them.

  4. These cookies look so delicious!! Have you ever tried to make them gluten free? I hope you don’t mind if we share this on our Facebook page!

  5. These cookies are delicious!! I made half with white chocolate chips and half with white chocolate/dark chocolate mix. Amazing!

  6. Hi,

    These look fab! I’m just wondering if I can substitute something for the sugar? Can I use a little maple syrup or honey to add sweetness? Will that affect how they turn out?

    1. I haven’t tried using maple syrup or honey, but I am sure either would work! Let me know if you try it!

  7. These look great! But, I would be careful in labeling these cookies vegan. As the recipe stands, the brown sugar and granulated sugar likely to be used would not be vegan. This is fine for those who are just seeking a healthier cookie, but beware of this if preparing the cookies for a strict vegan or even vegetarian friend.

  8. Nice recipe. I am not vegan, but am sugar and gluten free. Have you tried them using stevia? I would like to use eggs in the recipe, how many should I use?

  9. I love these! The pumpkin/chocolate chip combo was just what I was looking for 🙂 I made these for my office and everyone loved them. I was reading through the comments and I haven’t had the “dry” batter experience but my batter comes out very very sticky, and the cookies end up looking a bit like mini-scones. But that’s ok with me, they’re still super cute and DELICIOUS!

  10. THESE ARE AMAZING AND SO EASY. I just made them and tried one and I immediately had to comment. I definitely recommend it!

    The only spices of these that I had was cinnamon. I increased it to 1 tsp cinnamon to make up for the other spices. I also did not have coconut oil and used vegetable oil instead. Currently target (maybe other places too) have these pumpkin chocolate chips that are to die for…I did a blend of the pumpkin chips and chocolate chips.

    My one STRONG reccommendation is to flatten these down. The dough is very sticky and if you leave it as a ball of dough it probably won’t cook through all the way. I noticed halfway through baking and pressed down a little bit with a spoon. It really doesn’t spread out at all while baking so press down a bit with a spoon before stickin’ em in!


  11. These turned out perfect. My family said they are the best cookies they ever ate. Not just the best pumpkin cookies, but the best ever cookie of any kind! By the way, I have a problem with wheat, so I ground up some oats into flour texture and used it instead of the flour. You couldn’t tell the difference.

  12. For some reason, my cookies kind of stayed in a ball shape and didn’t spread. Any idea what I did? The flavor was yummy though!

  13. I seriously LOVE this recipe. It is so delicious! It’s a bit hard to make it look nice like this in this picture though…both times I made it the dough was EXTREMELY sticky. The first time they tasted good but they just looked all over the place because of the sticky dough. The second time I kept putting flour on my hands and was able to make them look a bit better. Is anyone else’s dough sticky?

    1. The dough is sticky because of the pumpkin. You can spray your hands lightly with cooking spray to help roll them.

  14. My name is andie kjar

    when we made these we used agave nectar and they were delish!
    we love your recipies

  15. Looks like a great recipe–but nothing with refined sugar in it is healthy. Don’t be mistaken–lots of vegan dishes are still terrible for the body.

  16. These cookies turned out fabulous. I used Nestle dark chocolate chips and rolled the dough into balls and flattened them on the cookie sheet which made approx. 30 small but not too small cookies. Any idea how many calories per cookie?

  17. I must have done something wrong also. They never spread or flattened out while baking. While they still taste great, they look nothing like the photo. I actually had to use a fork to press them down a bit before baking. I didn’t alter the recipe at all.

  18. 5 stars
    These were fantastic — exactly what I was looking for! I doubled the recipe to use up a whole can of pumpkin but forgot to double the oil, and I loved how they turned out.

  19. 5 stars
    tasty recipe, I used maple syrup for 75% of the total sugar, brown sugar for the rest, and they tasted delicious!

  20. 5 stars
    Really delicious!

    The dough turns out kinda thick and very very sticky, but its pretty easy to scoop up with a large spoon. Since I love me some sweets I add a table spoon of maple syrup as well. Most everyone I know who have tried these says the word delicious after their first bite. Thanks for the recipe!

  21. 5 stars
    I’m sure these would be great if you follow the recipe but I tried subbing honey for the sugars (use less honey) and also only had canned sweet potato. Mine are like eating warm play doh. I probably won’t make them again but I do normally love all your recipes so I’m chalking this one up to user (me) error!

  22. 5 stars
    Yum! This is a lovely recipe that I decided to tweak to make a little more indulgent. I’m not vegan so I used melted butter instead of coconut oil. I used 1 cup whole wheat flour and half cup all purpose. I added a splash of cold brew coffee instead of vanilla. I baked on cookie sheets with no silpat which I think was a good choice since the dough is so moist. Next time I would bake a little longer as mine are still a bit underdone, but totally recommend and I like the lingering coffee aftertaste.

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