I don’t know about you but I’m a big sucker for chocolate chip cookies. I love gooey soft warm cookies. However, often chocolate chip cookies just aren’t the healthiest option. Especially now that I’m trying to eat healthier and make better food choices, I’m even trying to step up my cookie game. Since I’m a strong believer in moderation, and that no specific food or food group should be off limits, I’ve started making these simple healthy pumpkin chocolate chip cookies and they are a perfect mix of delicious and guilt free.
When I started taking steps to live a healthier lifestyle I came across Chelsea’s Messy Apron’s recipe for flourless and healthy pumpkin cookies on Pinterest.
These pumpkin cookies are perfect for fall when you’re looking for a healthier version of your fave pumpkin spice treat.
Since finding the recipe, I’ve made a few changes to these pumpkin chocolate chip cookies to make them fit my style of baking a bit better. For example, I don’t use pumpkin pie spice, just cinnamon, I replace honey with maple syrup and instead of brown sugar, I use coconut sugar as it is less refined.Looking for a guilt free treat? Check out these simple and healthy pumpkin chocolate chip cookies! PS they're gluten free as well! #healthyeating #healthy #cleaneating #healthylifestyle Click To Tweet
While I love chocolate chips and chocolate chunks, I choose to only add 1/2 cup of the mini chocolate chips. The mini chips spread out well and make the cookies chocolaty enough for me!
Simple and Healthy Pumpkin Chocolate Chip Cookies
The recipe for these yummy pumpkin chocolate chip cookies is pretty simple and doesn’t take much time to make. An added bonus is that they are gluten free (as long as you use gluten free oats) and you could make them vegan as well by substituting a chia egg for the egg in the recipe.
Whenever I make these cookies they barely last a day. However, you can keep them either in the fridge or on the counter for a few days and they keep well in a sealed container.
Simple Healthy Pumpkin Chocolate Chip Cookies
- 1/2 cup canned pumpkin not pumpkin pie filling, plain pureed pumpkin
- 2 tbsp pure maple syrup
- 1 egg
- 1/2 tsp vanilla extract try to use natural if you can. It's more expensive but so much more flavourful
- 2 tbsp coconut sugar
- 1/2 tsp cinnamon
- 1 tsp baking soda
- pinch of salt
- 1 cup oat flour take gluten free (or regular oats but not steel cut oats) and blend them into flour)
- 1/2 cup chocolate chips I like to use nut free and vegan Enjoy Life brand
- Take 1 cup of old fashioned oats and add them to a blender or food processor to grind the oats into a fine flour.
- Preheat your oven to 350 F and cover a baking sheet with parchment paper.
- Add all the wet ingredients together - pumpkin, egg, maple syrup, vanilla and coconut sugar and mix.
- In a separate bowl, add the dry ingredients - cinnamon, baking soda, pinch of salt and oat flour and mix them together.
- Add the dry ingredients to the wet ingredients and mix until there are no dry spots but don't over mix!
- Once the dry and wet ingredients are mixed add in your chocolate chips.
- After the chocolate chips are nicely mixed into the pumpkin oat batter, place the bowl in the fridge and let it chill for about half an hour. Honestly, I find this part makes a huge difference in creating a chewy pumpkin chocolate chip cookie so don't skip it!
- Once the cookie dough has cooled, form cookies using two spoons on the parchment paper with some space between them. Depending on the size of my cookies, this recipe usually makes 6-8Then bake them in the oven for around 8-10 minutes at 350
Are you a cookie person too? What’s your favourite type? Let me know in the comments!