Description

These Healthy Pumpkin Chocolate Chip Cookies combine the rich, moist texture of pumpkin puree with whole wheat flour and warm spices, sweetened naturally with maple syrup and dotted with dark chocolate chips for a deliciously guilt-free treat perfect for fall or any time of year.

Ingredients

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

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure the cookies don’t stick and bake evenly.
Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, the egg, and vanilla extract until the mixture is smooth and fully combined.
Combine 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 leavening agent and spices.
Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing. Then, fold in the dark chocolate chips evenly throughout the dough.
Portion the Dough: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the cookies are set and have lightly browned edges, indicating they are done.
Cool the Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

For a nut-free version, ensure the coconut oil used is processed in a nut-free facility.
You can substitute maple syrup with honey if preferred, but it may slightly alter the flavor.
Make sure not to overmix the dough to keep the cookies tender and moist.
These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
For less sweet cookies, reduce the maple syrup to 1/3 cup and increase chocolate chips accordingly if desired.