Healthy Pumpkin Chocolate Chip Cookies-they are so good you will forget that they are healthy too!
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!
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.
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:
- Healthy No-Bake Cookies {Vegan & Gluten-Free}
- Vegan Chocolate Avocado Cookies
- Zucchini Applesauce Oatmeal Cookies
- Gluten-Free Vegan Banana Oatmeal Chocolate Chip Cookies
Happy Baking!
Healthy Pumpkin Chocolate Chip Cookies {Vegan}
Ingredients
- 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
Instructions
- 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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