It’s officially fall: I’ve made pumpkin chocolate chip cookies. And healthy ones, to boot. Granted, they aren’t gluten-free, but most fall parties I attend are filled with people who aren’t gluten-free and they get gobbled up. My friend Shardae gave me this cookie recipe when we were in college, and one thing I learned quickly about her is that she’s a fabulous baker. So when she gave it her her seal of approval, I knew they would be delicious and taste anything but healthy. And it’s been my go-to recipe for (cough) many, many years since college. 😉
The yummiest healthy pumpkin chocolate chip cookies
- 1 cup canned pumpkin (not pumpkin pie mix)
- 3/4 cup sugar
- 1/2 cup unsweetened applesauce
- 1 egg
- 1 Tbs. vanilla
- 2 cups whole wheat flour
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. ground cloves
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. milk
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Using a hand mixer, combine pumpkin, sugar, applesauce, egg and vanilla and mix well.
- Combine by whisking: flour, baking powder, cinnamon, nutmeg, cloves and salt in a separate bowl.
- Dissolve baking soda in milk, then add to the wet mixture.
- Gradually add dry mixture to wet and mix until just combined. Don’t overmix it!
- Fold in chocolate chips.
- Grease a cookie sheet and use an ice cream scoop to measure out. (These are the BEST cookie sheets!)
- Bake for 10-12 minutes until they no longer look wet.
- Let sit on pan for 2 minutes then remove to a wire rack to cool.
Once you put these in a tupperware, they get kind of sticky. I make them in small batches (refrigerating the leftover dough) and just leave them out until they are eaten.
Make pumpkin cookies. Eat. Enjoy. Be happy. Maizey approves this message.
Do you have something you bake that officially signals fall to you? Pumpkin cookies and pumpkin bread are my must-bakes before it’s really fall for me.
Get the tools to make cookies!