Looking for a delicious and healthier twist on classic chocolate chip cookies? These Healthy Pumpkin Chocolate Chip Cookies are perfect for satisfying your sweet tooth without the guilt. Combining the warm flavors of pumpkin and spices with rich, dark chocolate chips, these cookies offer a wholesome treat that’s both nutritious and delicious.
Ingredients:
1 cup canned pumpkin puree
1/2 cup coconut oil, melted
1 large egg
1 teaspoon vanilla extract
1/2 cup maple syrup
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup dark chocolate chips
Directions:
Preheat Oven:
Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Combine Wet Ingredients:
In a large mixing bowl, whisk together 1 cup of pumpkin puree, 1/2 cup of melted coconut oil, 1/2 cup of maple syrup, 1 large egg, and 1 teaspoon of vanilla extract until everything is well combined.
Combine Dry Ingredients:
In a separate bowl, mix 1 1/2 cups of whole wheat flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon each of ground nutmeg and ground ginger, and 1/2 teaspoon of salt.
Mix Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Gently fold in 1 cup of dark chocolate chips.
Form Cookies:
Using a spoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake:
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and lightly browned around the edges.
Cool:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Warm & Fresh: For the best taste, serve these cookies slightly warm. Reheat them briefly in the microwave or oven if they’ve cooled down.
Pairings: Enjoy with a glass of milk, a cup of tea, or coffee. They also pair well with a dollop of Greek yogurt for a light snack.
Presentation: Arrange the cookies on a plate or platter for a lovely presentation. They make a great addition to any dessert table or as a treat for guests.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. This will keep them soft and chewy.
Refrigeration: For longer storage, keep the cookies in the refrigerator in an airtight container for up to 2 weeks. This can help maintain their freshness and prevent them from becoming too soft.
Freezing: To extend their shelf life, freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw at room temperature or reheat in the oven.
Related Recipes:
- Classic Pumpkin Chocolate Chip Cookies
- Healthy Chocolate Chip Cookies
- Pumpkin White Chocolate Chip Cookies
FAQs:
Can I use a different type of flour in this recipe?
Yes, you can use other types of flour, such as all-purpose flour or oat flour. However, keep in mind that substituting with all-purpose flour will affect the health benefits, as it won’t be as high in fiber. If using oat flour, you may need to adjust the amount slightly to achieve the right cookie texture.
Can I substitute coconut oil with another type of oil?
Yes, you can substitute coconut oil with other oils like olive oil or avocado oil. However, coconut oil adds a slight coconut flavor and provides a unique texture, so the taste and texture of the cookies may vary slightly with different oils.
Are these cookies suitable for a vegan diet?
No, this recipe contains an egg, so it’s not vegan. To make it vegan, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a chia egg (1 tablespoon chia seeds mixed with 3 tablespoons water, let sit for 5 minutes).
Can I add nuts or seeds to this cookie recipe?
Absolutely! You can add nuts like walnuts or pecans, or seeds such as pumpkin or sunflower seeds, to enhance the flavor and texture. Just fold them into the dough along with the chocolate chips. Adjust the quantity to your preference, typically 1/2 cup to 1 cup of added ingredients should work well.
Conclusion:
Enjoy these Healthy Pumpkin Chocolate Chip Cookies as a satisfying snack or a wholesome dessert that lets you indulge without compromise. Perfect for fall or any time you crave a delicious treat that’s both nutritious and satisfying!
📖 Recipe:
Print
Healthy Pumpkin Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: Approximately 24 cookies
Description
Enjoy a healthier twist on a classic favorite with these Healthy Pumpkin Chocolate Chip Cookies. Combining the rich flavors of pumpkin with aromatic spices and dark chocolate chips, these cookies are a guilt-free treat perfect for any time of year. Made with whole wheat flour and coconut oil, they offer a nutritious snack option that’s as delicious as it is wholesome.
Ingredients
1 cup canned pumpkin puree
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 large egg
1 teaspoon vanilla extract
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
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.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, egg, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
- Mix Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the dark chocolate chips.
- Form Cookies: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are set and lightly browned around the edges.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a vegan version, substitute the egg with a flax egg or chia egg.
You can substitute coconut oil with olive oil or avocado oil if preferred.
Add nuts or seeds for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 24 cookies
- Calories: 150 kcal per cookie
