Pumpkin Chocolate Chip Cookies


** Don't forget! You can now buy a copy of my "Plant Protein Recipes That You'll Love" cookbook on Amazon, Barnes & Noble, and Indie Bound. **

These pumpkin chocolate chip cookies are thick and fluffy, and I made some modifications to them to make them a bit healthier and cleaner. They're made with stevia and maple syrup instead of cane sugar, whole wheat flour instead of regular white flour, and coconut oil rather than vegetable oil. 

Ingredients (makes a dozen cookies)

  • 1/2 cup canned pumpkin puree
  • 1/2 cup pure maple syrup
  • 10 drops stevia (1 packet)
  • 1/4 cup melted coconut oil
  • 1 pasture-raised egg
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon almond milk
  • 1/2 tablespoon vanilla extract
  • 1 cup dark chocolate chips

1. Preheat oven to 350 degrees Fahrenheit. Combine pumpkin, sugar, coconut oil, and egg until smooth.

2. In a separate bowl, mix together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Stir in vanilla and chocolate chips. 

3. Grease a parchment paper-lined baking sheet with coconut oil or ghee butter. Drop by the spoonful onto the sheet. Bake for 15 minutes or until cookies just begin to brown and get firm. They will still feel soft when you take them out of the oven, but they will harden up when they cool. Cookies will be light and fluffy