Description
These healthy pumpkin chocolate chip cookies combine the natural sweetness and moisture of pumpkin puree with rich dark chocolate chips, whole wheat flour, and warming spices. Perfectly soft and lightly spiced, these cookies are a nutritious and delicious treat that satisfies your sweet tooth without refined sugars or unhealthy fats.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Add-ins
- 1 cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, egg, and vanilla extract until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to evenly distribute the spices and leavening agent.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender. Then, fold in the dark chocolate chips evenly into the dough.
- Portion Dough: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes until the cookies are set and lightly browned around the edges but still soft in the center.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, ensuring they don’t break apart.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Melt coconut oil gently to avoid overheating and losing its benefits.
- Whole wheat flour provides extra fiber and a nuttier flavor compared to all-purpose flour.
- Maple syrup adds natural sweetness and moisture but can be substituted with honey if desired.
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Dark chocolate chips add antioxidants and less sugar than milk chocolate, making the cookie healthier.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
