Description
These Healthy Pumpkin Chocolate Chip Cookies are super moist, chewy and festive for fall! Made with coconut oil instead of butter, they’re packed with sweet pumpkin flavor and rich dark chocolate chips.
Ingredients
Scale
- 3/4 cup of coconut oil
- 1/2 cup of brown sugar
- 1/2 cup of sugar
- 3/4 cup pumpkin puree
- 1/2 teaspoon of vanilla extract
- 2 1/4 cup of white whole wheat flour
- 1 1/2 teaspoon of pumpkin pie spice
- 1/2 teaspoon of salt
- 1/4 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 10 oz. dark chocolate chips
Instructions
- Preheat oven to 350°F.
- In a stand mixer, put coconut oil, sugar and vanilla extract. Blend until smooth.
- Add pumpkin puree. Blend until incorporated.
- Add in white whole wheat flour, pumpkin pie spice, salt, baking powder and baking soda. Blend until incorporated.
- Add in the chocolate chips and blend until there are no more chocolate chip clumps.
- Scoop on baking sheet.
- Bake for 10-12 minutes.
- Let cool on baking sheet for a few minutes before transferring to wire rack.
Notes
- To Store: Store cookies in an airtight container at room temp for up to 3 days or in the fridge for up to 1 week
- To Reheat: Warm up single servings in the microwave if desired
- To Freeze: Flash-freeze the cookies on a baking sheet until frozen solid, then transfer to a freezer bag and store for up to 6 weeks. Thaw in the fridge before enjoying
Nutrition
- Serving Size: 2 cookies
- Calories: 209
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
